Alright. Two things:

- Pay no attention to the uglyness happening on top of this bread. Yes, those holes are test pokes. And no, I have not gotten friendly enough with my oven to know its behavioral patterns. But, I'll get there.

- Despite the fact that a streusel topping should be the easiest thing to make, my streusel skills have yet to improve. Don't judge me.

Blueberries!!!

I've had blueberries on the mind for a while and had to act. I give you blueberryliscious coffee cake as the result. Sweet bursts of warm berries? Check. Spongy and soft sweet bread? Oh yah. Crumbly, sugary, cinnamony streusel goodness? Well... yeah that's go with that.

Blueberry Coffee Cake

adapted from justapinch.com

1 1/2 cups all-purpose flour (I used 1 cup white whole-wheat, 1/2 cup all-purpose)

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup granulated sugar

1/3 cup butter, melted

1 egg

1/2 milk or buttermilk

1 tsp vanilla

1 1/2 cups blueberries (fresh or frozen)

For the cake:

Grease and flour a loaf pan. Preheat the oven to 375 degrees F.

In a bowl, mix flour, baking powder, and salt. In a large bowl, combine sugar, slightly cooled butter, egg, milk, vanilla and mix well. Sift flour mixture into wet ingredients and fold until well combined. Fold in blueberries and then transfer to pan.

For the streusel:

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 cup flour

1tsp ground cinnamon

3 tbsp butter

Mix first four ingredients in a small bowl, then incorporate butter using your hands until you have pea-sized crumbles. Sprinkle it on top of the batter in the pan, then bake for 40-45 min. Allow to cool for 20 15 minutes.