Blueberry Crumb Coffee Cake

I decided to celebrate the 4th of July by baking this Blueberry Crumb Coffee Cake that I found a couple of days ago on Lovin' From the Oven. Boy was it delicious! It had the perfect amount of sugary sweetness and was super moist. I had to use frozen blueberries this time because the fresh ones at the market were really expensive! Luckily they worked out really well and I would definitely recommend them for when blueberries aren't in season. This yummy cake may leave you with blue teeth, but it is totally worth it!

For the cake:

1.5 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter or margarine softened
1/2 cup sugar
1 egg
2 cups fresh or frozen blueberries
1/2 cup milk

For the topping:
1/4 cup flour
1/4 cup sugar
1/2 tsp cinnamon
3 tbl butter

1) Preheat oven to 375 degrees
2) Mix flour, baking powder and salt on waxed paper.
3) Cream softened butter and sugar in a large mixing bowl until light and fluffy, beat in the egg.
4) Place blueberries in a small bowl, dust with a small amount of the flour mixture. Toss to coat.
5) Add the remaining flour mixture and milk alternately to creamed mixture, mixing continually
6) Gently fold blueberries into batter.
7) For the topping, mix flour, sugar and cinnamon in a small bowl, cut in butter until crumbly.
8) Spread batter into a greased 8 inch square baking dish.
9) Sprinkle topping over batter.
10) Bake for 45 minutes or until topping is golden brown.

Enjoy!