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Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake

Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon

Cake:
1 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup blueberries fresh or frozen

Directions:
Topping - In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter.Add milk and vanilla. Stir in flour mixture and mix well.

Pour 1/2 the batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle with blueberries and top with remaining batter.

Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.


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