Serve this delicious layered blueberry streusel coffee cake for breakfast or brunch.

Alaskan Blueberry Coffee Cake

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 large egg
1 1/2 cups fresh blueberries
1/3 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/4 cup butter

1. Preheat oven to 375°F (190°C). Grease a 9-square pan; set aside.
2. In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread into prepared pan.
3. Combine 1/3 cup flour, brown sugar, cinnamon and butter until crumbly. Sprinkle mixture evenly over batter and top with the remaining berries.
4. Bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean. Do not overbake. Cool slightly. Serve warm.

Makes 6 to 8 servings.