Blueberry Coffee Cake

All summer long I pick local blueberries and fill our freezers, so that for the rest of the year I can make this coffee cake – a recipe passed down from my great-aunt Ban, and loved by all who taste it.

• 3/4 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1/2 cup milk
• 2 cups flour
• 2 t. baking powder
• 1/2 t. salt
• 2 cups frozen blueberries

Beat sugar and butter until combined. Add egg and milk; beat again. People who encourage you to bake following the rules would tell you to combine the dry ingredients, then add to the wet ingredients. I say add the flour to the wet ingredients first, then add the baking powder and salt on top of the flour, making sure they don’t touch the wet ingredients quite yet, and then beat it all together. Stir in the blueberries. The batter will be stiff. Scoop into a greased 9X13 baking dish and spread evenly. I use the back of a wooden spoon, dipped in hot water occasionally, if needed.

• 3/4 cup brown sugar
• 1/2 cup flour
• 1/3 cup melted butter

Combine and crumble evenly over cake batter. Bake at 375 for 30 minutes, or until a toothpick inserted near the center comes out clean. Cool on a baking rack, and once cool, pour over a glaze of powdered sugar, vanilla, and milk. No measurements used here – but I like my glaze to be a little thick.

I could eat this cake for every meal, and once you try it, you’ll say the same!