Blueberry Coffee Cake

4 T. butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 1/2 cups fresh or frozen blueberries

Streusel topping:
1/3 cup flour
4 T. butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan.

To make the cake: Combine the butter and sugar in a mixing bowl and beat until thoroughly blended. Add the egg and vanilla and mix well. Mix the flour, baking powder, and salt together and stir and toss to mix well. Add the mixed dry ingredients to the butter-sugar mixture along with the milk, and beat until the batter is smooth. Spread evenly in the prepared pan and sprinkle the blueberries over the top.

To make the topping: Combine the flour, butter, sugar, cinnamon, and nutmeg and work with a pastry blender until you have a mixture of light dry crumbs. Spread over the blueberries. Bake for 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Serve warm from the pan.

Of course you can double this and bake it in a 9×13 inch pan. And we have made this with raspberries as well–yummy!