This quick-to-make coffee cake celebrates July’s fresh summer blueberries.  It uses ingredients on hand and is delicious for breakfast, brunch or dessert! 

Makes 9 servings

Ingredients: Cake

• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1-1/2 cups all-purpose flour plus 1 tablespoon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1-1/2 cups fresh blueberries

Ingredients: Topping

• 1/4 cup butter, cold 
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon

Directions: 

1. Preheat the oven to 350°F. Grease a 9-inch cake pan.
2. In a large bowl, cream the butter and sugar. Beat in the egg. Add 1-1/2 cups of flour, baking powder, and salt.  Stir the vanilla extract into milk and slowly pour in the vanilla milk mixture. Mix just until combined.
3. Toss the blueberries with the 1 tablespoon of remaining flour. (This prevents the berries from sinking to the bottom of the batter.) Fold the berries into the batter and spread in the prepared pan.
4. In a small bowl add the topping ingredients.  Combine until crumbly. Sprinkle over batter.  Bake for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.  Serve. For an extra special dessert, serve with vanilla ice cream.