Blueberry Coffeecake

Blueberry Coffee Cake

¼ cup butter, room temperature

¾ cup granulated sugar

1 egg

½ cup milk

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 cups blueberries (if frozen, do not defrost)

Preheat the oven to 375. Cream together the butter and sugar. Add the egg, milk, flour, baking powder and salt and mix until just combined. Batter will be thick. Gently fold in the blueberries. Spread into a 9-inch pie pan.

Topping

½ cup butter, room temperature

1 cup granulated sugar

2/3 cup all purpose flour

1 teaspoon cinnamon

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter. There’s a lot of topping. It might look like there’s actually too much topping for the cake, but there isn’t. That topping bakes into a golden crunchy topping that’s perfect with the moist blueberry center, so pile it on. Bake for 25 to 30 minutes, or until lightly browned. Sprinkle with powdered sugar after it has cooled a bit, if desired.

Serve warm or room temp.

This was DELICIOUS! I didn't have a whole 2 cups of berries, but the next time I make this I'll make sure I do!  Absolutely scrumptious!  

I'm not sure where I found this recipe....only notes on the recipe I cut and pasted to my "I'm gonna try this someday" folder is what's listed below.  Kudos to Aunt Sylvia & Mom K! 

Recipe from Family, Food & Friends

Source: Aunt Sylvia & Mom K