Blueberry Streusel Coffee Cake

For the finale, let's do cake! 

This is a super easy, comfort food feel, delicious, dessert! I use Wild Nova Scotia blueberries, grown right here in Grand River, Nova Scotia. 

Blueberry Streusel Coffee Cake                                             Yield: 12

Streusel Topping:

              ½ cup Sugar                                                 

              ¼ cup Brown sugar

              1/3 cup + 3 Tbsp All Purpose flour

`             6 Tbsp soft butter

Cake:

              2 cups All Purpose flour

              4 Tbsp soft butter

              1 Lrg. Egg

              ¾ tsp salt

              ¾ cup sugar

              ¾ cup milk

              1 Tbsp baking powder

              2 cups blueberries

1.       Preheat oven to 375 F.

2.       Prepare a 9” springform pan with cooking spray. Cut out a circle of parchment to fit bottom. Place in the bottom of the pan.

3.       Combine all streusel ingredients in small bowl. Using a fork, blend to make a thick crumb mixture. Set aside

4.       For the cake, combine all ingredients, except for the berries. Using a hand mixer, mix on low speed until combined well. This will be a very thick cake batter. Fold in blueberries.

1.       Spread into prepared pan. You may need to use the back of dinner spoon for this, dipping in a bowl of warm water to help.

2.       Sprinkle over streusel topping, evenly.

3.       Bake 55 to 60 minutes. Middle should be risen and a toothpick inserted should not come out wet.

4.       Allow to cool in pan, on a cooling rack for 20 minutes.

5.       Loosen edges of pan with knife and remove the sides of the pan.

6.       Serve cooled with some fresh berries, whipped cream or a basic icing sugar glaze.