Blueberry Coffee Cake

Breakfast or dessert, this blueberry cake will satisfy! Batter will be very stiff when you spread it in pan. I've not tried it, but you could replace sugar with 1/3 cup of Splenda in both cake and topping for a sugar-free version.

Ingredients:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 stick of butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla
1 pint fresh blueberries

1/4 cup butter, softened
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon

Directions:

• Preheat oven to 375 degrees (350 degrees convection oven).  Butter sides and bottom of a 9-inch spring form pan.
• Whisk flour, baking powder and salt in medium bowl.   
• Mix together the butter and sugar until fluffy.  Beat in egg
• Add the flour mixture alternately with milk and vanilla.
• Toss berries with one tablespoon flour.  Fold berries into batter and spread batter into prepared pan.
• Crumble topping ingredients together with hand to make crumbs.  Sprinkle over batter.
• Bake for 45-50 minutes, testing with toothpick or wooden skewer.  
• Let cool before loosening from pan.