Blueberry Coffee Cake

What do you do on a lazy Sunday afternoon when it is too hot to go outdoors? (After almost melting riding bikes to the park to play!)
Make a blueberry coffee cake, of course! LOL
I had some fresh blueberries from a farmer's market that I needed to use and this sounded oh so good after our bike ride.
This turned out moist and soft and delicious! We ate dessert before dinner (and after). I hope you'll try it. (Frozen blueberries should work, too.  Toss them in a bit of flour before folding them into the batter.  Frozen berries will often turn the cake a little greenish...don't worry, that's normal!)

Blueberry Coffee Cake

Ingredients

1/4 cup butter

3/4 cup white sugar

1 egg

3/4 cup milk

1 tsp vanilla
2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups blueberries

1/2 cup brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 cup chopped pecans

3 tablespoons butter

Directions

Preheat oven to 375 degrees .Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.

Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and enjoy.

Happy baking!