- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¾ tsp cinnamon
- 4 Tbsp butter, melted
- ½ cup granulated sugar
- 6 Tbsp salted butter, at room temperature
- ¼ cup sour cream
- ¼ cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ tsp baking powder
- 1 cup all-purpose flour
- 1 ¼ cups blueberries
- ¾ cup confectioner’s sugar
- 2 Tbsp milk
Preheat oven to 350 degrees. Grease the bottom and sides of a 9 inch cake pan and set aside.
To prepare the streusel, add flour, brown sugar, cinnamon and melted butter and mix until all ingredients are incorporated and the mixture is crumbly. Set aside.
To make the cake batter, beat sugar and butter until light and fluffy (around 3 – 4 minutes). Add sour cream and milk. Mix until well incorporated.
Add egg and vanilla extract. Mix until smooth.
In a separate bowl combine flour and baking powder.
Add dry ingredients to batter and mix until smooth.
Spread the ½ of the cake batter into the pan and top batter with about ½ of the streusel mixture and ½ of the blueberries.
Spread remaining cake batter over streusel and sprinkle remaining streusel and blueberries over the top. Bake for 34 – 36 minutes, or until a toothpick inserted comes out clean.
Remove cake from oven and allow to cool in the pan for about 20 minutes. Remove cake to cooling rack to finish cooling.
To make the glaze, combine powdered sugar and milk in a small bowl and whisk until smooth.
Drizzle the glaze over the coffee cake and sprinkle a few more blueberries on top.
Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.