A delicious coffeecake with blueberries layered in its center and a crunchy cinnamon-scented streusel topping.

Blueberry Crunch Coffee Cake

Batter:

1/4 cup butter
1/2 cup granulated sugar
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/2 teaspoon vanilla extract
2 cups blueberries, fresh or frozen

Topping:
1/4 cup butter
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon

1. Preheat oven to 350°F (175°C). Grease a 9 x 9-inch baking pan; set aside.
2. For the Batter: In a large mixer bowl, cream the butter, sugar and egg together until light and fluffy.
3. Combine the dry ingredients together and stir by hand into the creamed mixture alternately with the milk and vanilla.
4. Spread batter in prepared baking pan and top with blueberries.
5. For the Topping: Combine the topping ingredients using pastry blender, two knives or your fingertips until mixture resembles coarse crumbs. Sprinkle over the blueberries.
6. Bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean. Cool slightly before serving.

Makes 9 servings.