Bang’n Blueberry Coffee Cake

Ingredients

STREUSEL
1/4 c	brown sugar
1/4 c	white sugar
1/4 c	flour
3 Tbsp	butter, room temperature
1 tsp	cinnamon
CAKE
1 1/2 c	all-purpopse flour, sifted
2 1/2 tsp	baking powder
1/2 tsp	salt
1	egg, beaten
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

Directions

1

Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.

2

For the topping – In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside

3

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.

4

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.

5

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.

6

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.