This coffee cake is even better the next day. Even though its pretty moist after baking, it gets even more moist the next day! I has a crunchy, cinnamony, buttery topping, that is delicious paired with the moist blueberry coffee cake interior. Make sure to use the smaller Maine wild blueberries; the larger blueberries would be too mushy.
Blueberry Coffee Cake
2 c. all purpose flour
3/4 c. sugar
1 Tbsp baking powder
3/4 tsp salt
1/2 c. butter
1 c. milk
2 large eggs, well beaten
1 tsp vanilla extract
1-1/2 c. frozen Maine wild blueberries
1/3 c. firmly packed brown sugar
1/3 c. granulated sugar
2 tsp cinnamon
1/2 c. chopped walnuts
1 Tbsp melted butter
Preheat oven to 350° F. Grease a 13 X 9 inch pan; set aside.
Combine flour, sugar, baking powder and salt in a large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center. Add milk, eggs and vanilla; stir just until moistened. Fold in blueberries. Spread batter evenly into pan.
Combine topping ingredients in small bowl. Sprinkle evenly over batter in pan. Bake 40 to 45 minutes, until toothpick inserted in center comes out clean. Cool on wire rack.
This can be made ahead. Wrap well and freeze up to 3 months. Thaw, wrapped, at room temperature 3 hours. Mskes 18 servings.