BLUEBERRY COFFEE CAKE
¾ cup sugar
¼ cup melted butter
2 cups flour
½ cup milk
½ tsp. salt
2 tsp. baking powder
2 cups Brookside Farms blueberries
½ cup sugar
¼ cup flour
½ tsp. cinnamon
¼ cup butter (cold)
Pre-heat oven to 375 degrees.
Combine dry batter ingredients in large mixing bowl. Blend in melted butter, milk and egg. Use rubber spatula to gently fold 2 cups of Brookside Farms blueberries into batter. Use either fresh or frozen (not thawed) blueberries. Batter will be thick.
Place batter into a well-greased 9X13 pan.
In a separate bowl, blend dry topping ingredients; add cold butter and blend until crumbly. Sprinkle topping evenly on top of batter.
Bake at 375 degrees for 30-35 minutes. To test for doneness, insert wooden pick in center and gently remove; coffee cake is done when test pick is ‘clean’ on removal.
Let coffee cake cool in pan for 30 minutes before cutting/serving.