Yes, another blueberry coffee cake recipe, but can you really have too many? I love trying anything with fruit-you know it will always turn out great. This one is delicious! I think it will end up being THE blueberry coffeecake for the Cook household, since it really isn't that unhealthy and as I'll say once again, it's delicious!
Topping:
1/3 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 cup butter
Batter:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 large egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh or frozen blueberries, well drained
Preheat the oven to 375 degrees. In a small bowl, combine sugar, flour and cinnamon for the topping. Using a pastry blender, fork or your finger tips, cut or rub in the butter until it resembles a crumbly state. Set aside. In a medium bowl, combine the flour, baking powder and salt together; blend well. Cream the sugar, butter, egg and vanilla together in a large bowl until light and fluffy. Alternately, add the milk and the flour mixture to the creamed mixture, ending with flour. Stir just until blended. Fold in the blueberries. Pour the batter into a well-greased and floured 9 inch cake pan. Sprinkle the topping over the batter and bake for 40-45 minutes or until a wooden toothpick comes out clean. Remove from oven to wire rack; cool 10 minutes. Loosen the sides with a knife. Holding the pan in your left hand, gently tip cake out onto your right hand, remove pan, then gently right the cake onto a serving dish. 9 servings 
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