Blueberry Coffee Cake

On Saturday I made a Blueberry Coffee Cake from scratch and shared it with family and friends. I think it was well received by all. I found this recipe in a Christmas book from a local mega-chain store during the holidays that I just had to buy it. It contained recipes, crafts, and decorating ideas for the holidays.
This recipe was not hard in the least. The most difficult thing was the lengthy list of ingredients that had to be measured out.
Things to note. I do suggest making the streusel first in a separate bowl so as not to feel rushed after making the cake. I personally enjoy eating and baking with the little Wild Maine blueberries instead of your standard big old berries. I find them to be too large, messy, and bitter or lacking in taste.
Speaking of taste, what the heck does this taste like? Glad you asked. Great! The cake was soooo, extremely fluffy and not too sweet. In fact, you could taste just a hint of salt. The blueberries gave it an extra kick. The streusel was not too thick or thin and had just the right amount of sweetness. Finally, the glaze made it pretty and worthy of a coffee cake.
So that brings me to the best part of all.....the baking time. 40 minutes. The recipe said 40 minutes and 40 minutes was perfection. It was so wonderful not to have to guess between 35-40 minutes like what would be written in most recipes. No guesswork, what a great day.

Blueberry Coffee Cake
from Gooseberry Patch Christmas 10th Anniversary
2 c. flour
1 c. sugar
1 c. milk
1/3 c. butter, softened
1 egg
1 T. baking powder
1 t. salt
1 ½ c. blueberries (I used frozen; thawed slightly)
Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.
Grease a 13x9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.

Streusel Topping:
½ c. chopped walnuts or pecans
1/3 c. brown sugar, packed
¼ c. flour
½ t. cinnamon
1 T. butter, softened
Mix all ingredients together until crumbly. Sprinkle on top of cake.

Glaze:
1 c. powdered sugar
2 T. milk
¼ t. vanilla
Combine all ingredients; drizzle over top of cake.