Blueberry Coffee Cake
Yield 4 servings
Ingredients
11/2 cups sifted all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup butter, softened
1/4 cup sugar
1 egg
2/3 cup sour milk
1 teaspoon grated orange or lemon rind
1/2 teaspoon vanilla
1 cup frozen blueberries
1/2 cup Streusel Topping
| 1 | Preheat oven to 375°F. |
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| 2 | Whisk flour, salt, and baking powder together. |
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| 3 | In a large bowl, cream butter until soft. Add sugar and cream gradually until light. Beat in the egg and sour milk. |
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| 4 | Add the sifted ingredients to the butter mixture. Stir the batter until smooth. Add half of the blueberries to the batter |
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| 5 | Spread in a buttered 10" cake or pie pan or 9"x9" baking dish. Top with remaining blueberries and sprinkle streusel over all. |
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| 6 | Bake for 40-45 minutes, until golden and center of cake is firm to the touch. Allow to cool for at least 20 minutes, then serve warm or at room temperature. |
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