Blueberry Coffee Cake

This coffee cake is loaded with blueberries and has a great streusel topping. This recipe came from the McCormick website.

• Ready In: 50 mins
• Serves: 15-18

Ingredients

• Streusel Topping

• 1⁄2 cup  firmly packed brown sugar
• 1⁄2 cup flour
• 2  teaspoons ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄3 cup  cold butter, cut into pieces

• Cake

• 1⁄3 cup butter, softened
• 1⁄3 cup granulated sugar
• 2  eggs
• 2  teaspoons vanilla extract
• 1 1⁄2 cups flour
• 1  tablespoon baking powder
• 3⁄4 cup milk
• 2 1⁄2 cups blueberries

Directions

1. Preheat oven to 375°F For the Streusel Topping, mix brown sugar, flour, cinnamon and allspice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.
2. For the Cake, beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until well mixed. Mix flour and baking powder in small bowl; add alternately with milk to butter mixture.
3. Gently stir in blueberries. Pour into greased and floured 11x7-inch baking dish. Sprinkle with Streusel Topping.
4. Bake 30 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.