Blueberry Coffee Cake!

Sunday morning, I'm craving something rich and yummy to go with my coffee. I scavenged three recipe books and the internet looking for a coffee cake that has blueberries in it that doesn't sound dry or dense. No such thing, ha ha! There was lots of other fruit coffee cakes, blueberry muffins and streusel but not what I was looking for, so I started with an altered basic recipe for blueberry muffins and the results were absolutely YUMMY.

WARNING: I always use more butter and brown sugar than the recipes call for! LOL

Preheat oven 350 degrees.

BATTER:
3/4 c. milk
1/2 c. vegetable oil
1 egg
2 c. flour
1/3 c. sugar
3 tsp baking powder
1 tsp salt
1 1/2 c. large frozen blueberries (if using small ones, 1 c. will do)
1 tsp cinnamon
1/2 tsp nutmeg

Wisk the wet ingredents, then add dry ingredients, fold in blueberries. Split the batter into two parts, spread half into 7x11" GREASED pan.

STREUSEL:
1 stick butter
1/2 c. flour
3/4 c. brown sugar, packed
1 tsp cinnamon

Blend with fork. Crumble half of the streusel over first layer of batter. Drop the rest of batter by spoonfuls over the first then spread to create a second layer. Crumble the rest of the streusel on the top.

Bake 32-37 minutes at 350 degrees.

Remove and let cool; serve warm with glaze if desired.

GLAZE:
1 stick butter
1/4 c. milk
1 tsp pure vanilla extract
2-3 c. confectioner's sugar.

Melt the butter, add milk and vanilla. Wisk in 2 cups of the sugar and add more as needed to get the consistency you want. When glaze cools, butter will get more firm, just warm in microwave before serving, it will drizzle easier.

ENJOY and see you at the gym! LOL That was the way my Sunday started, and here's how it ended. Aren't they adorable? That's my grand daughter, Ryan (2 years) and the old puppy, Toby.