|1/4 c||brown sugar|
|1/4 c||white sugar|
|3 Tbsp||butter, room temperature|
|1 1/2 c||all-purpopse flour, sifted|
|2 1/2 tsp||baking powder|
|3/4 c||white sugar|
|1/3 c||butter, melted|
|1/2 c||milk, or buttermilk, or soy milk|
|1 tsp||vanilla extract|
|1 1/2 c||blueberries, frozen|
Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.
For the topping – In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside
In a small sauce pan, heat half the blueberries and 1 tsp of sugar over medium heat, while occasionally mashing the berries. Heat until berries turn into slightly thick syrup. Remove from heat and set aside.
In a small bowl, sift flour with baking powder and salt into a bowl. In a medium bowl, mix together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping, then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.
Bake at 375° for 35 to 45 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake and serve.