Shelly's Recipe

BLUEBERRY STREUSEL COFFEE CAKE

Category: Coffee Cake

BLUEBERRY STREUSEL COFFEE CAKE
For the cake
2 cups all-purpose flour
3/4 cup sugar
2 & 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup milk or half & half
1 egg
2 cups fresh or frozen, unthawed blueberries
1 tbsp grated lemon zest
For the streusel topping
1/2 cup sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup (1/2 stick) unsalted butter, softened

Preheat oven to 375.

In a large mixing bowl, add flour, sugar, baking powder, salt, nutmeg, butter, milk (or half & half) and egg, blending with an electric mixer until thoroughly combined, scraping sides of bowl if necessary.

Gently fold in blueberries and lemon zest by hand, transferring batter to a well-greased and floured 8 or 9 inch square baking dish, or 9 inch springform pan.

In a medium-sized bowl, combine sugar, flour, cinnamon and nutmeg. Cut in softened butter with fingers and mix until topping resembles coarse meal. Crumble topping over batter and bake for 45-50 minutes, or until a toothpick or knife inserted near center comes out clean.