BLUEBERRY COFFEE CAKE

Ingredients

1¾ cups all-purpose four

½ cup sugar

2 tsp baking powder

Pinch of salt

3 oz butter, room temperature

1 egg

½ cup milk

3/4 cup blueberries, fresh or frozen

Crumb Topping

¾ cup flour

4 oz cold butter, cut into small pieces

1/3 cup granulated sugar

2 tsp brown sugar

1 tsp ground cinnamon

Directions

1. Preheat your oven to 350 degrees F and lightly grease an 8-inch square baking pan or line with parchment/wax paper.
2. For the topping: Combine the flour, sugars, salt, butter, and cinnamon with a fork or a pastry cutter until it is a crumbly texture. Set aside.
3. For the cake batter:
   Add the flour, sugar, baking powder, and salt in a bowl. Mix well to combine.
4. Pour milk, egg and butter into the dry mixture. Beat the mixture with a hand mixer together till combined. The batter will be thick.
5. Gently stir in your blueberries until evenly incorporated.
6. Pour your batter into your prepared pan, using a spatula to evenly spread in the pan. Sprinkle the crumb topping evenly over the batter.
7. Bake in preheated oven until golden brown, about 40-45 minutes. Remove and let sit for 5 minutes before removing from pan. Let cool. Cut into squares or drizzle with preferred icing and serve.