Blueberry Streusel Coffee Cake

Our local grocery store has the large containers of blueberries on sale this week for 99 cents. The kids love them in yogurt or just plain but I'm not too fond of blueberries, that is, unless they are cooked into something. I searched a few recipes and thought that a coffee cake sounded good for breakfast. It turned out delicious; light and fluffy with a good amount of blueberry taste.

Blueberry Streusel Coffee Cake

1/2 c butter or margarine, softened

1 3/4 c sugar

2 eggs

2 t. vanilla extract

3 1/2 c all-purpose flour

2 T baking powder

1 t. salt

1 1/2 c milk

3 cups fresh or frozen blueberries

Streusel Topping:
3/4 c. sugar

1/2 t. ground cinnamon

1/3 c. cold butter or margarine

In mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in blueberries. Pour into greased 13x9x2 baking pan.

For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees for 35-40 minutes or until a toothpick comes out clean.

May you all have a happy and safe 4th of July!