Fresh Blueberry Coffee Cake

We live next door to my in-laws. Have I ever mentioned this before? And have I mentioned that next to the barnyard, my mother in law has a very impressive grove of blueberry bushes? And that in a nice rainy summer like this one, those blueberry bushes are positively packed with berries? It is all true. My mother in law is a very generous person. Just look at these little lovelies!This is my adaptation of a standard sour cream coffee cake and a very quick and easy way to use either fresh or frozen blueberries. Here is how I like to do it.

Grease an 8 or 9 inch baking dish and preheat the oven to 350 degrees.
Cream together:
1/3 cup softened butter
1/2 cup brown sugar
Then beat in
1 egg
1 teaspoon vanilla

You can premix the dry ingredients, but I don’t – I just dump it all in there.
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon grated lemon peel

Empty in
1/2 cup sour cream

Mix all of this together until smooth.

Put about 2/3 of the batter in the bottom of the greased baking dish and spread evenly.Then, evenly distribute a generous cup of blueberries. [if you use frozen berries, let them sit at room tempurature for an hour or so to soften a bit]Top with remaning batter, again spreading it evenly over the berries.Then combine:
1/3 cup softened butter
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup all purpose flour
When blended, sprinkle over the top of the cake.Bake at 350 for about 45 to 55 minutes, until cake tests done and the top is all brown and yummy looking.Serve with whipped cream, ice cream or just pick up a hunk in your hand and go to town.Easy and so delicious – what could be better than that?

Fresh Blueberry Coffee Cake
Prehaet oven to 350 degrees and grease a 8 or 9 inch square baking dish.
1/3 cup softened butter
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon grated lemon peel
1/2 cup sour cream
1 heaping cup of blueberries
Topping
1/3 cup softened butter
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup all purpose flour

Cream together butter and first amount of sugar. Beat in egg and vanilla. Add dry ingredients and sour cream and combine until batter is smooth. Spread 2/3 of batter in bottom of baking dish, top with berries and then the rest of the batter. Combine topping ingredients and spread over top of cake. Bake for 45-55 minutes until cake is done and topping is browned.