Blueberry Coffee Cake



2 c. flour1 c. sugar1 c. milk1/3 c. butter, softened1 egg1 T. baking powder1 t. salt1 ½ c. blueberries (I used frozen; thawed slightly)

How to make it

Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.Grease a 13×9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.Streusel Topping:½ c. chopped walnuts or pecans1/3 c. brown sugar, packed¼ c. flour½ t. cinnamon1 T. butter, softenedMix all ingredients together until crumbly. Sprinkle on top of cake.Glaze:1 c. powdered sugar2 T. milk¼ t. vanillaCombine all ingredients; drizzle over top of cake.

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