Blueberry Crunch Coffee Cake

Recipe Ingredients

		Batter
1/4 cup	49g / 1.7oz	Butter
1/2 cup	99g / 3.5oz	Sugar
1 cup	198g / 7oz	Egg (large)
1 cup	62g / 2.2oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/3 cup	78ml	Milk
1/2 teaspoon	2.5ml	Vanilla extract
2 cups	474ml	Blueberries - fresh or frozen
		Topping
1/4 cup	49g / 1.7oz	Butter
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	20g / 0.7oz	Flour
1/2 teaspoon	2.5ml	Ground cinnamon

Recipe Instructions

Preheat oven to 350 degrees. Grease a 9- by 9-inch baking pan; set aside.

For the batter: In a large mixer bowl, cream the butter, sugar and egg together until light and fluffy.

Combine the dry ingredients together and stir by hand into the creamed mixture alternately with the milk and vanilla.

Spread batter in prepared baking pan and top with blueberries.

For the topping: Combine the topping ingredients using pastry blender, two knives or your fingertips until mixture resembles coarse crumbs. Sprinkle over the blueberries.

Bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean. Cool slightly before serving.

This recipe yields 9 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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