During the summertime, I tend to go nuts over blueberries. I’ll eat them on their own or put them in muffins and crisps. And typically, I make this blueberry cake every summer – only this past summer I goofed and never got around to it. So to make up for that, I decided to add this fabulous cake to my Thanksgiving lineup.

This recipe is very easy to make, and you don’t even have to worry about blueberries being in season – frozen ones work just fine. You serve this cake for dessert or have it for breakfast. Or do both, like I tend to.

Blueberry Coffee Cake

Ingredients:

For the cake:

2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1/4 cup butter or margarine
3/4 cup granulated sugar
1 large egg
1/2 cup milk
2 cups blueberries (fresh or frozen)

For the topping:

1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup AP flour
1 tsp cinnamon
1/4 cup cold butter or margarine

Method:

1. Preheat your oven to 375 degrees. Grease a 9-inch round baking pan and set aside.
2. To make the cake, cream together the butter/margarine and sugar until light and fluffy. Beat in the eggs and milk.
3. Sift together the flour, baking powder, and salt. Add dry mixture to wet, stirring thoroughly until well-combined.
4. Fold in the blueberries.
5. Pour the batter into your prepared pan.
6. To make the topping, whisk together the sugars, flour, and cinnamon. Use a fork to cut in the butter/margarine until crumbs form.
7. Sprinkle the topping over the batter – I find that it’s easiest to coat your fingers with some cooking spray and use your hands.
8. Bake the cake for 45-55 minutes, or until an inserted toothpick comes out clean.
9. Let the cake cool in its pan before slicing and serving.