Blueberry Coffee Cake

The nice thing about your football team's playoff game starting at 10:00 a.m. is that you can eat breakfast while watching it. Last week, the 10:00 a.m. game caused a major dilemma in our day. Today, it was nice and relaxing except we lost the game so that's a bummer. The good thing is that I can drown my sorrows with this most delicious blueberry coffee cake. It somehow makes a fan feel a lot better after a loss.

I was going to make regular coffee cake this morning, but I had a large 18 ounce container of blueberries that have been on sale at all the grocery stores around here so blueberry coffee cake it is. It turned out to be one of those recipes that make it hard not to have a second piece. And, to make it more tempting, I just happened to have two containers of frosting from Great Harvest Bakery from the last cinnamon rolls we bought. They always give us frosting "on the side" when we buy cinnamon rolls there. We don't use that much so we always have extra. Perfect on the blueberry coffee cake. It just makes it more irresistible. I was so sad our Seahawks lost...but oh my! This is such good coffee cake.

2 cups flour
2-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter (one cube at room temperature)
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh blueberries
1/2 cup sugar
1/2 cup flour
1/2 tsp. cinnamon
1/4 cup butter (at room temperature)

1. Whisk together flour, baking powder and salt. Set aside.

2. Thoroughly cream butter and sugar.

3. Add egg and beat until light and fluffy.

4. Add flour mixture alternately with milk.

5. Spread in greased round or square cake pan. Top with berries.

6. Mix 1/2 cup sugar, 1/2 cup flour, and cinnamon; cut in butter until crumbly; sprinkle over berries.

7. Bake at 350 degrees for 45 minutes. Serve warm.

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