Blueberry Streusel Coffeecake

This recipe is a quick coffeecake that makes a delicious treat for any time of day. Although yeast coffeecakes are always delicious, this quick cake is easier to make and still delicious. The flavor combination of blueberry and cinnamon is not the most common flavor mix but works well in this coffeecake. And because summertime is blueberry season, this recipe is a great use of the easy to find blueberries.

Mom's recipe card indicates that a springform pan should be used, but I just used a 9x9 square pan, which worked fine. The recipe also called for adding nuts to the streusel topping, but I left off the nuts. When I made this recipe, I used a little more than two cups of blueberry because I wanted extra berries. 

Blueberry Streusel Coffeecake 

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

Streusel topping

• 1/2 cup packed brown sugar
• 3 Tbsp. flour
• 2 tsp. cinnamon
• 1/2 cup chopped nuts (optional)

Grease and flour entire pan. In a large bowl, cream butter and sugar; beat in egg. Add flour, baking powder, salt, and sugar. Add milk until dry ingredients are just moistened. Fold in blueberries. Turn into greased pan and sprinkle with topping. Bake at 375 for 45 to 50 minutes. If topping starts to brown, cover with foil.