Blueberry Coffeecake

Shortening (for greasing baking pan)
1/4 cup butter, softened
1/4 cup flour
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup sugar
1/3 cup butter, melted
1/2 cup milk
1-1/4 teaspoons vanilla
3/4 cup blueberries
1 teaspoon cinnamon
2 tablespoons sugar

Preheat oven to 350 degrees. Coat a 9-inch springform pan with the shortening and set aside.

In a small bowl, with a fork, mash together the softened butter, 1/4 cup flour, brown sugar, sugar, and cinnamon. (It will be more creamy instead of dry like a traditional streusel, causing the clumps to fall into the cake instead of sit on top.)

In a small bowl combine the 1-1/2 cups flour, baking powder, and salt. Set aside.

In a large bowl beat the egg and 3/4 cup sugar until fluffy. Beat in the melted butter, milk, and vanilla. Add the flour mixture all at once and stir together just until incorporated. Gently stir in blueberries. Don't overmix.

Pour into prepared pan and dot the surface with the brown sugar mixture. Mix 1 teaspoon of cinnamon with 2 tablespoons sugar. Sprinkle over batter. Bake for 25-35 minutes or until moist crumbs cling to a toothpick inserted in the middle.

Adapted from