Serves: 6
Total Calories: 495
Heat oven to 375° F. Cream butter or margarine and sugar together until fluffy. Blend in egg. Stir flour, baking powder and salt together. Add flour mixture alternately with milk to creamed mixture, beating well after each addition. Fold blueberries into batter pour into a greased and floured 8 x 8 x 2-inch baking pan. Sprinkle top with Crumb Topping. Bake for 40 to 45 minutes or until tests done. Cut and serve while warm.
Crumb Topping:
Stir together sugar, flour, cinnamon, allspice and cardamom. With a pastry blender, cut in butter until crumbly.
This Blueberry Coffee Cake recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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