Rita's Blueberry Coffee Cake

This is my sister Rita's Blueberry Coffee Cake recipe. Rita was famous for this cake, and we always looked forward to it when the West Michigan blueberries got ripe. It's flavorful and easy. This makes a 9x9 cake but I often double this recipe and use a 9x13 cake pan.

• Ready In: 1 hr 10 mins
• Serves: 9

Ingredients

• Cake

• 1⁄4 cup butter, softened
• 3⁄4 cup sugar
• 1  large egg
• 1⁄2 cup milk
• 2  cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  cups blueberries, washed

• Crumb Topping

• 1⁄2 cup sugar
• 1⁄3 cup flour
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup butter, cold

Directions

1. For the Cake part; In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
2. In a large bowl, cream together the buttter and sugar until well blended. Add egg and milk and blend until well mixed.
3. To the egg mixture, add in the flour mixture and blend well.
4. Fold in the blueberries. Pour into a 9x9 baking dish that has been sprayed with cooking spray.
5. For the Crumb Topping; In a medium bowl, mix together the sugar, flour, and cinnamon.
6. Using a pastry blender cut the butter into the flour/sugar mix until it looks like crumbs.
7. Pour the crumb topping over the cake, evenly covering to cake with the topping.
8. Bake the cake at 375 degrees for 45 - 55 minutes, or until a cake tester/toothpick inserted near the center of the cake comes out clean (except for blueberry goo).