Blueberry Coffee Cake

This is my favorite coffee cake recipe--I loooove it and only make it with fresh blueberries because otherwise I might be tempted to make it year-round. At least this way I limit myself to making it in the summer. It is soooo yummy and people LOVE it--and I don't share the recipe with just anyone!

Blueberry Coffee Cake

• 1 cup packed brown sugar
• 2/3 cup flour
• 1 tsp cinnamon
• 1/2 cup butter or margarine
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter or margarine
• 1 cup white sugar
• 1 egg
• 1 tsp vanilla
• 3/4 cup milk
• 1 1/2 cup fresh blueberries
• 1/4 cup confectioners sugar (for dusting)

1. Heat oven to 350, coat bundt pan with cooking spray
2. Make streusel topping: mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup margarine. The mixture will be crumbly.
3. For the cake: beat 1/2 cup margarine in a large bowl until creamy; add 1 cup white sugar and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt. Add alternating with milk to the creamed mixture, beating well after each addition.
4. Spread 1/2 batter in the pan. Cover with berries and add remaining batter by tablespoons. Cover with streusel topping.
5. Bake at 350 for 55-60 minutes until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled. Dust with confectioners sugar before serving