Blueberry Coffee Cake

My friend Mary from church made this delicious coffee cake one day and was kind enough to share the recipe with me. I used frozen blueberries from last summer, but either fresh or frozen can be used. It’s a dense, rich cake with a crunchy topping and chock full of berries. I much prefer it cold to hot, as do the other taste-testers here, so make it the night before and eat it in the morning. This allows the topping to harden and the flavors to meld.

2 cups unsifted flour

2 tsp. baking powder

½ tsp. salt

¼ cup butter (1/2 stick)

¾ cup sugar

1 egg

½ cup milk

2 cups blueberries, fresh or frozen (I used 2 ½ cups berries)

½ cup light brown sugar

½ cups chopped nuts, optional

2 tsp. cinnamon

3 tbsp. butter

3 tbsp. flour

Cream butter and sugar; beat in egg. Add flour mixture and milk. Stir just until dry ingredients are moistened. Fold in blueberries carefully. Turn into greased angel-food pan (or Bundt, or 8-inch square). Combine brown sugar, walnuts (if desired), cinnamon, butter, and flour, and spread over the top. Bake at 375 degrees for 45-50 minutes. If top browns too quickly, tent loosely with foil.