Blueberry Streusel Coffee Cake

What do you do if you find yourself living in the South during the summer with local blueberry growers in your midst? You buy blueberries!And then you use them in whatever you want. You can add them to salad, sangria, pancakes, make a fruit salad or just eat them straight. I didn't know what to do, but I was thinking breakfast. I finally settled on a blueberry Streusel Coffee Cake, to which my husband agreed.

I searched through a lot of recipes and finally decided to half this one from the Taste of Home Kitchen. It was one of the shows I watched as I lay on my couch in pain after sinus surgery. It's where I heard of the tunnel of fudge cake. So I had confidence in the source, you might say. I'm glad I did, because this started off a anniversary weekend on a sweet note.

Anyway, this recipe made 12-16 servings, and for just my husband and I, it seemed like a little much. So I halved the recipe. The following is the halved recipe. To see the original, click here.

Ingredients

• 1/4 cup butter, softened
• <1 cup sugar
• 1 egg
• 1 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1-1/2 cups fresh or frozen blueberries
• 
  STREUSEL TOPPING:
• 3/8 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/6 cup cold butter

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries.
• Pour into a greased 8-in. x 8-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
• Bake at 375° for 35-40 minutes or until a toothpick inserted near the comes out clean. Cool in pan on a wire rack.
• Eat and enjoy!