Good morning! Happy Monday! I hope that you had a great weekend. I had a great weekend; a little rest, some time at the farmers market and a little time in the sun. I have been on the go for so much of the summer I have been worn out lately so it was nice to have nothing on the schedule.
I made this coffeecake a few weeks ago and it is the perfect summer breakfast treat. It is moist, sweet, and filled with fresh fruit, almost a health food (ha ha). I thought that you might enjoy making it using a few of the fresh berries from your garden or local farm stand.
Blueberry Coffee Cake with Spiced Crumble Topping
Preheat the oven to 375ºF. Prepare a 9″ pan square pan with cooking spray and set aside.
In a medium bowl, combine the first 6 ingredients, mixing together with a fork or pastry blender until small crumbs form. set aside.
In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
In a mixing bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Add the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries being careful not to break up the berries.
Spread the batter into the prepared pan and sprinkle with the crumble topping.
Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool completely and serve.
Get out and enjoy the waining days of summer, the warm, sunny days, fresh fruits and vegetables and anything else that means summer to you.
Have a great day!