Blueberry Crumb Coffee Cake

Continuing my baking, canning, freezing and cooking from the Farmers Market post found here at  Farm to Market to Table ...today sunshine ripen, fresh blueberries!  We purchased a generous five quarts of blueberries for $4!  I have made this twice this week so far.  I think I like it when it has cooled overnight with a cup of coffee in the am best!  Or maybe warm with french vanilla ice cream....mmm!

Blueberry Crumb Coffee Cake

Ingredients:

• 4 tablespoons butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour, whisk before measuring
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 cups fresh blueberries

Topping

• 4 tablespoons butter, room temperature
• 1/2 cup packed brown sugar
• 1/3 cup flour
• 1/2 teaspoon ground cinnamon

Grease a 9-inch square baking pan. Preheat oven to 375°. Rinse and clean blueberries.

  Cream 4 tablespoons of butter with 3/4 cup granulated sugar; add egg and vanilla and beat until smooth and well blended. Combine the flour, baking powder, and salt in a small bowl. Add the dry mixture to the butter mixture alternately with 1/2 cup milk, beating until smooth.

 

Gently stir in blueberries.

Spread the batter in the prepared baking dish.





For topping, combine topping ingredients and blend well to form crumbs. 

Sprinkle topping crumbs over batter.   

Bake the cake for 35 minutes. 

 Allow to cool completely to room temperature.

mmm!  Is there any cake that says Summer time more than Blueberry Crumb Coffee Cake?