Cookie Bookie

Blueberry Streusel Coffee Cake

Streusel
1/3 cup sugar
1/2 cup flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons butter, cold, cut into small pieces

Cake
2 cups flour (spoon into cup and then level)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
4 tablespoons butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh or frozen blueberries


Preheat the oven to 375°F. Lightly grease an 8" square pan.

To make the streusel: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter until mixture is crumbly. Set aside.

Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.

In a separate bowl, beat together the sugar, butter, egg, and vanilla.

Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.

Pour the batter into the prepared pan. Sprinkle the topping over the batter.

Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.