Blueberry Streusel Coffee Cake

Have you ever driven somewhere and when you get to your destination, you’re not even sure how you got there because you don’t remember anything that happened on the drive? Sometimes when I’m cooking that’s how I feel. After I’m done and looking at my final product, I think to myself…did I do that?! There have only been a handful of times where I’m genuinely surprised by a recipe trial, and this is definitely one of them! This blueberry streusel coffee cake is so good, I may need to make another one for tomorrow! It has the most delicious crumbly top layer with a light vanilla glaze and with each bite you get just the right amount of ooey-gooey blueberries.

*Recipe*

Streusel Topping

- 1/8 c granulated sugar

- 1/8 c brown sugar

- 1/8 c flour

- 1/8 c almond flour

- 3 T butter, softened

- 1/8 t cinnamon powder

Blueberry Cake

- 1 c all-purpose flour

- 1/3 c granulated sugar

- 1/2 t baking powder

- 1/4 t salt

- 2 T butter, softened

- 1 egg, room temperature

- 1/3 c milk, room temperature

- 1 c blueberries, fresh

Vanilla Glaze

- 1/4 cup powdered sugar

- 1 teaspoon milk

- 1/4 teaspoon vanilla extract

* Pre-heat oven to 375 degrees F

* In a small bowl, mix the streusel ingredients, mashing with a fork until it forms a crumbly mixture

* In a large bowl, combine your flour, sugar, baking powder, salt, butter, egg, and milk until a smooth batter is formed.

* Add your fresh blueberries and gently fold until evenly distributed

* Line a cake pan with parchment paper and pour the batter in. Pour your streusel topping on top of the batter.

* Bake in the oven for 50 mins or until a toothpick poked in the center comes out clean

* Combine your ingredients for the glaze. If its too runny add a teaspoon of powdered sugar at a time until desired thickness. Pour the glaze over the freshly baked cake and serve.

Goes great with coffee or even just by its self.