Blueberry Coffee Cake

This recipe is the best coffee cake I have ever had, hands down. I hope you get a chance to make and enjoy it!

Blueberry Coffee Cake

Ingredients:
1 1/2c. flour
1/2 c. sugar
1T baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. blueberries
1 egg
1/2 c. milk
1/4 c. butter, melted

Topping:
1/4 c. butter, melted
3/4 c. brown sugar
1 T flour

Mix the dry ingredients, and in a separate bowl combine the milk, egg, and butter. Then mix the wet ingredients with the dry. This is a very stiff batter, almost like a dough. Fold in the blueberries, and press into a greased 8"x8" baking dish. Mix the topping together, and spread over the batter. Bake at 425 degrees for 20-25 minutes, or until the top is golden brown and the center cooked through.

**Notes from this chef:
I use frozen berries, and have made this twice. When I used a plastic mixing bowl the berries mixed in well. I used a glass bowl this time, and the berries chilled the glass so much that the dough was nearly impossible to mix. It still baked just fine, but the dough was much harder to handle.
The topping is very runny. I use my fingers to smoosh it on the top-this is very simple since the batter is so stiff. If you'd rather not handle a runny topping, you can use a pastry cutter and not melt your butter, or just soften it.