Use fresh blueberries in this recipe for a classic coffee cake. This recipe makes a 9" cake. The recipe can be doubled for an oblong cake made in a 9" x 13" cake pan.

topping ....

• 1/3 cup flour
• 1/3 cup sugar
• 1 tsp. cinnamon
• 1/4 cup butter

  cake ....

• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup sugar
• 1/4 cup butter
• 1 egg, lightly beaten
• 1 tsp. vanilla
• 1/2 cup milk
• 2 cups fresh blueberries

Preparation -
Mix the flour, sugar, and cinnamon together in a small bowl. Toss the mixture with 1/4 cup butter to make the crumb topping; set aside. Mix the flour, baking powder and salt together in a bowl; set aside. In a separate, large mixing bowl, mix the sugar, butter, egg and vanilla together. Add the milk, alternately with the flour mixture. Stir -just until blended. Stir in the blueberries. Pour the batter into a greased and floured 9" square or round cake pan. Sprinkle the crumbs over top. Bake in a preheated oven at 375º for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing the cake from the pan. This recipe can be doubled for a 9" x 13" cake pan. Allow about 5 addtional minutes of baking time for the larger cake.