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Streusel Topped Wild Blueberry Coffee Cake

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Ingredients
  

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Servings: 9
  • Streusel Ingredients:
  • 1/2 cup flour
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons cold butter cut into pieces
  • Coffee Cake Ingredients:
  • 1 cup AP flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons butter softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup milk
  • 2 cups wild blueberries thawed

Instructions
 

  • Preheat oven to 350 degrees F. Spray an 8×8 baking dish with non-stick cooking spray; set aside.
  • For streusel topping: In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in butter using a pastry blender or fork until it resembles coarse crumbs. Set aside.
  • For cake batter: In a separate bowl, mix the flour, baking powder, and salt. Set aside. In a bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until just combined.
  • Spread the batter evenly onto the bottom of the prepared baking dish. Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
  • Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool slightly and serve. Enjoy!
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