Blueberry Coffee Cake

 This is one of the best coffee cakes I have had.  It is a little more work, and you dirty a lot of dishes getting it ready to bake, but it is worth it.  

Blueberry Coffee Cake

Ingredients:

Streusel

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup all-purpose flour
• 3 T. butter, room temperature
• 1 tsp cinnamon

Cake

• 1 1/2 cup all-purpose flour, sifted
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg, beaten
• 3/4 cup white sugar
• 1/3 cup butter, melted
• 1/2 cup milk, or buttermilk
• 1 tsp. vanilla extract
• 1 1/2 cups blueberries, frozen

Directions:

1. Grease and flour a 9 inch square cake pan. Preheat oven to 375 degrees.
2. For the topping, in a small mixing bowl, combine streusel ingredients.  Blend with fork until crumbly.  Set aside. 
3. In a small saucepan, heat half the blueberries and 1 tsp. sugar over medium heat. Occasionally mash the berries.  Heat until berries turn into a slightly thick syrup.  Remove from heat and set aside.
4. In aa small bowl, sift flour with baking powder and salt.  In a medium bowl,, mix together beaten egg, and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir into flour mixture and mix well. 
5. Pour 1/2 the batter into a greased and floured pan.  Sprinkle with remaining blueberries and half the streusel topping.
6. Then top with remaining batter.  Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in.  Top with remaining streusel.

• Bake at 375 degrees for 35 to 45 minutes, or until cake tests done.  Partially cool in pan on wire rack before cutting.