Blueberry Buckle Coffeecake

More Michigan blueberries at the farmer's market used for a blueberry coffeecake.  Fresh is best!

Streusel

1/3 cup sugar

1/2 cup flour

1 teaspoon cinnamon

1/8 teaspoon salt

1/4 cup (4 tablespoons) unsalted butter

Cake

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1/4 cup (4 tablespoons) unsalted butter

1 large egg

1 teaspoon pure vanilla extract

1/2 cup 2% milk

2 cups fresh blueberries

Preheat oven to 375 degrees.  Lightly grease a 9" square baking pan.  

Prepare the topping:  

     Mix the sugar, flour, cinnamon and salt in a small bowl.  Cut or run in the butter using your fingers, or two knives or a fork. (I use my fingers), until its crumbly.  Set aside.

Prepare the cake:

     In a medium size bowl blend the flour, baking powder and salt together.  Set aside.  Using your mixer, beat together the sugar, butter, egg and vanilla.  Alternately add the milk and the flour mixture to the sugar/butter mixture ending with flour.  Add blueberries and gently fold together only until blended. 

batter will be thick.  Spoon the batter into the prepared pan.  Sprinkle the topping over the batter.

Bake the cake for 40-45 minutes, or until a toothpick or knife inserted into the center comes out clean.

Remove the cake from the oven and set it on a rack to cool for 10 minutes.  Serve right from the pan.  Sprinkle with powdered sugar.  

Approximately 12 servings.