Blueberry Coffeecake

Blueberry Coffeecake. This is a perfect quick breakfast cake. I think my favorite part is that it only requires two bowls and hand mixing, so quick and easy for a weekend breakfast with leftovers during the week!

I was out of milk yesterday, so I made it with almond milk. Can't tell the difference, and tastes great. Almond milk is really low-cal, so it does take the calorie count down. This cake is the closest I've come to vegan baking, and since it still has eggs and butter you can see that I have not gotten very close. 

For the record, coffeecake does not count towards the Learn-To-Make-A-Pretty-Cake challenge. I have always been able to make a coffeecake, no challenge there.

For the cake:
2 cups all-purpose flour
3/4 cups granulated sugar
1/4 cup butter, softened
3/4 cup almond milk (you could use regular milk)
1 egg
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups fresh or frozen (thawed and drained) blueberries

For the streusel topping:
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter, softened

Preheat the oven to 375 degrees. Spray a 9x9 baking dish with cooking spray.

In a small bowl, prepare the streusel topping by mixing all ingredients together with a fork until crumbly and streusel-like.

In a large bowl, stir together all of the coffee cake ingredients except the blueberries. Mix with a spoon for 30 seconds.  Fold in blueberries.

Spread batter in the prepared pan. Sprinkle evenly with streusel.

I did not drain the blueberries enough, hence the very blue batter!

Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before serving.

Yum!