Blueberry Coffee Cake

By Leite's Culinaria

Ingredients

Butter (shortening, or baking spray, for the pan)
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 stick (4 tablespoons) butter (softened)
2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup whole milk
1/4 cup shortening
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 large egg
2 cups fresh or frozen blueberries (do not thaw)
1/2 cup confectioners' sugar
1 to 1 1/2 teaspoons hot water
1/4 teaspoon vanilla extract

Prep Time20mins
Cook Time50mins
Servings9

Instructions

Make the crumb topping

Preheat oven to 375°F (190°C). Coat bottom and side of a 9-inch (23 cm) springform pan or 9-inch (23 cm) square pan with butter, shortening, or cooking spray.

In a small bowl, mix sugar, flour, and cinnamon together. Cut in butter with a fork until crumbly.

Make the coffee cake

In a large bowl, combine all of the coffee cake ingredients except the blueberries. Using a spoon, mix vigorously for 30 seconds. Fold in blueberries.

Spread batter in prepared pan. Sprinkle with crumb topping.

Bake until a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool cake in pan for 10 minutes, then remove the side of the pan, if using a springform pan.