Blueberry Coffee Cake

Every summer, during blueberry season, I visit family in Pennsylvania. We pick and eat blueberries by the bushel. This summer my great aunt Bernice made a blueberry coffee cake that swept me off my feet. It had a crunchy streusel topping and the cake was fluffy and tasted of vanilla and blueberries. This recipe is my attempt at recreating her delicious blueberry cake.

What you need:

• 3/4 cup milk
• 3 tablespoons vinegar
• 2 cups all-purpose flour
• 1  1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1  1/2 cups blueberries

Topping

• 1/3 cup flour
• 1/3 cup brown sugar
• 3 tablespoons butter, softened

What you do:
Combine milk and vinegar, set aside.

Sift together 2 cups flour, baking powder, baking soda and salt. Set aside.

 
Cream together 1/4 cup butter and 1/2 cup sugar until fluffy.

Beat in the egg, then stir in the vanilla.

Stir in the flour mixture alternately with the milk. Do not over mix!

Fold in the blueberries.

Pour batter into a greased and floured 8-inch square pan.

In a small bowl, combine 1/3 cup flour and 1/3 cup sugar. Using a fork cut in 3 tablespoons butter until the mixture resembles crumbs.

Sprinkle over batter.

Bake in oven preheated to 350 degrees for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

 Usually I like cinnamon and nutmeg in coffee cakes but I'm leaving them out on this one because that's what aunt Bernice did. Feel free to add a bit to the batter or topping if you feel so inclined.

 Trouble thinks it's absolutely perfect.