Shelly's Recipe

BLUEBERRY CINNABUN COFFEE CAKE WITH CRUMB TOPPING

Category: Coffee Cake

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
4 tbsp butter, melted
2 cups fresh blueberries

1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
2/3 cups nuts, optional (I didn't use these)

Crumb Topping
1/2 cup butter, room temperature
1 cup sugar
2/3 cup all purpose flour
1 tsp cinnamon

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter.

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tbspfuls and use a knife to marble/swirl through the cake.

Make the crumb topping and sprinkle over the cake batter. Bake at 350 for about 45 minutes or until toothpick comes out nearly clean from center.