Blueberry Coffeecake with Streusel Topping
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, softened
1 cup milk
1 egg
1 cup blueberries
Streusel Topping:
1/2 cup chopped walnuts
1/3 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3 teaspoons butter
Glaze:
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
Preheat oven to 350 °F. Beat all ingredients, except blueberries, in a large bowl on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally.
Grease a 13 x 9 or 9 x 9-inch pan. Spread half the batter in the pan. Sprinkle blueberries over batter, then top with the rest of the batter. Mix all topping ingredients together till crumbly. Sprinkle on top of cake. Bake in oven for 40 minutes.
Mix all glaze ingredients together until smooth. Drizzle over top of the warm or cool cake.
Yield: 1 coffeecake
