for any breakfast or brunch, this blueberry coffeecake is a great addition to the table. in fact, the recipe is so versatile that any fruit could be substituted for the blueberries. to make the coffeecake: preheat the oven to 350 degrees. prepare a 9 inch springform pan with baking spray. mix 4 tablespoons of butter with 1/2 cup of sugar, then add one egg and 1 teaspoon of vanilla extract.
mix 1 cup of flour, 1/4 teaspoon salt, and 1 teaspoon of baking powder in a cup. add these ingredients to the wet ingredients. add 1/3 cup of milk and beat well to incorporate.
spread the batter in the pan and add 1 1/2 cups of fresh or frozen/thawed blueberries to the top of the mixture. (any berry could be used here) then, make the topping for the coffeecake. mix 1/3 cup flour, with 4 tablespoons cold butter, 1/2 cup sugar and 1/2 teaspoon cinnamon together until the mixture is crumbly. place on top of the blueberries.
bake the cake for 55 to 60 minutes. cool slightly to remove from the pan.
the coffeecake is not too sweet and can be served on any pedestal dish. dust the top of the cake with powdered sugar when serving if desired.