Sunday, June 28, 2009

BLUEBERRY CRUMB COFFEE CAKE

1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups fresh or frozen blueberries, not thawed
1/2 cup milk

TOPPING:

1/4 cup all-purpose flour
1/4 cup sugar
1/2 tsp cinnamon
3 tbsp butter

Preheat oven to 375 degrees.

Mix flour, baking powder and salt in a small bowl; set aside.

Cream softened butter and sugar in a large mixing bowl until light and fluffy; beat in egg. Place blueberries in a bowl and dust with a small amount of the flour mixture. Toss gently to coat all berries. Add the remaining flour mixture to the creamed mixture alternating with the milk. Mix continually through the adding process. Gently fold the blueberries into the batter.

To make topping, mix flour, sugar, and cinnamon together in a small bowl. Cut in the butter until crumbly.

Spread the batter into the prepared baking dish. Sprinkle the topping over the batter. Bake for 45 minutes at 375 degrees until topping is golden brown. Cut into squares. Serve warm.

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