Blueberry Coffee Cake

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A word of advice: non-coffee drinkers, don't run away! As my American readers already know, a "coffee cake" does not contain coffee at all (well it can occasionally, but this one doesn't), it only means that it is meant to be enjoyed WITH coffee. I made this one with fresh blueberries (in season now) purchased at the farmers'market in Ventimiglia, Italy. I topped it with a crunchy layer of cinnamon streusel, because really, who doesn't like a delicious crumble on top of their coffee cake?



CAKE
1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract (I used one vanilla pod instead)
2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
2/3 cup milk (not non-fat)
2 cups blueberries, fresh or frozen

STREUSEL TOPPING
1/2 cup brown sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon   

DIRECTIONS
Preheat oven at 350°F (180°C).
Butter and flour a 9-inch round baking pan (I always place a circle of baking paper at the bottom of the pan). Set aside. 
Beat butter and white sugar in large bowl with electric mixer until blended. Add eggs and vanilla, beat until blended.
Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture, beat just until blended. Add half of milk, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter.
Add blueberries, mix batter gently with a wooden spoon until combined.
Spread batter into prepared baking pan. 
Make topping by placing all 4 ingredients in a bowl and mixing them by hand until texture becomes "sandy". Sprinkle topping evenly over batter. 
Bake in oven until toothpick inserted near centre of cake comes out clean, 50 to 55 minutes.
Enjoy warm (or not).


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