This is the best blueberry coffee cake recipe. From Country Living magazine, June 1983. I have been making it for 25 years!!
3/4 cup sugar
1/4 cup butter
l egg
1/2 cup milk
2 cups sifted flour
2 tsp. baking powder
1 1/2 tsp. lemon zest
1/2 tsp. salt
1 1/2 cup fresh blueberries
Heat oven to 375. Grease and flour a 9 inch square pan.
In a large bowl, mix together sugar, flour, baking powder, lemon peel, and salt. Fold in blueberries. (I dust them with flour). Spread batter in prepared pan.
Crumb topping:
1/2 cup sugar
1/3 cup flour (sifted)
1/2 tsp. cinnamon
1/4 cup soft butter
Combine crumb topping ingredients and sprinkle over batter. Bake approximately 45 to 50 minutes.
You may also use frozen berries. Enjoy.