Blueberry Coffee Cake

*originally posted 6/26/2011

Ingredients

Cake:

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

1 pint fresh blueberries

Topping:

1/2 cup brown sugar

1/2 cup oats

1/2 cup flour

1 teaspoon cinnamon

1/4 cup butter, softened

Glaze:

1 cup powdered sugar

1/2 teaspoon vanilla

2 tablespoons milk

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Directions

Preheat oven to 375 degrees. Grease a 9x13-inch pan.

In a mixing bowl, beat 1/2 cup butter and sugar until creamy. Beat in eggs and vanilla. Add 2 cups flour, baking powder, and salt. Mix well. Add 1 cup milk and mix until batter is smooth. Pour 3/4 of batter into prepared pan. Top with blueberries. Spoon remaining cake batter over berries.

In a medium bowl, combine brown sugar, oats, 1/2 cup flour, and cinnamon. With a pastry blender or fork, cut butter into mixture until coarse crumbs form. Sprinkle crumb mixture over batter.

Bake for 30-35 minutes or until cake tester inserted in center comes out clean.

In a small bowl, combine 1 cup powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Whisk until smooth. Drizzle glaze over warm cake.