Recipes:
Blueberry Crumb Coffee Cake
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup butter or margarine, softened
* 1/2 cup sugar
* 1 egg
* 2 cups fresh or frozen blueberries
* 1/2 cup milk
TOPPING:
* 1/4 cup all-purpose flour
* 1/4 cup sugar
* 1/2 teaspoon cinnamon
* 3 tablespoons butter or margarine
**SERVES:** 9
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MAKE AHEAD
Bake the coffee cake as recipe directs; cool and wrap in plastic wrap. Microwave individual pieces for about 30 seconds on LOW to warm slightly before serving.
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VARIATION
Blackberries, raspberries or chopped peaches will make a great stand-in for the blueberries.
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DIRECTIONS
**1.** Preheat oven to 375°F. Mix flour, baking powder and salt on waxed paper. Cream softened butter and sugar in a large mixing bowl until light and fluffy. Beat in egg.
**2.** Place blueberries in a bowl; dust with a small amount of flour mixture. Toss to coat. Add remaining flour mixture and milk alternately to creamed mixture, mixing continually.
**3.** Gently fold blueberries into batter. For topping, mix flour, sugar and cinnamon in a small bowl. Cut in butter until crumbly.
**4.** Spread batter into a greased and floured 8-inch square baking dish. Sprinkle topping over batter. Bake for 45 minutes or until topping is golden brown. Cut into squares. Serve warm.
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Make It Quicker
* Frozen blueberries can be added directly to the recipe. Unthawed berries will not “bleed” into the batter.
* Quickly soften butter by slicing or grating it and letting it stand for 10 minutes.
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