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BLUEBERRY CRUMBLE CAKE
This wonderfully moist coffee cake is loaded with FRESH blueberries, topped with a delectable brown sugar crumble and  drizzled with a creamy vanilla glaze that hardens as it cools. You’ll end up with a super moist and chewy cake with a crunchy crisp sweet topping.  The glaze is optional and no even really needed! 😀

CRUMB TOPPING
1/2 cup PACKED light brown sugar
1/4 cup granulated sugar
1/3 cup plus 3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons butter, room temperature

• In medium bowl stir all the dry ingredients together.
• Cut butter into smaller chunks and mix with mixer until combined or using fingers or pastry cutter mix until butter is combined and you can squeeze together to form clumps.
• Chill mixture until ready to use.

CAKE
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup salted butter, room temperature
3/4 WHOLE cup milk
1 egg, rood temperature
2 cups FRESH** blueberries, washed and dried
1/4 cup WONDRA flour, for blueberry dusting

• Preheat oven to 375°.
• Spray 9″ springform pan with nonstick spray and if desired, cut out a piece of parchment paper for easier transfer to serving dish.
• In large mixing bowl, combine flour, sugar, baking powder and salt stirring to combine.
• Add milk, egg and softened butter, in chunks mixing until mostly smooth and combined. The batter will be thick, but if too thick, add additional 1/4 cup milk.
• Dust blueberries with WONDRA flour.
• Gently fold in blueberries into the batter.
• Pour into prepared 9″ springform pan. If you use a smaller pan for a deeper cake add 10 minutes baking time and if you use a larger pan for a larger shallower cake, decrease baking time by 10 minutes.
• Remove crumble from refrigerator and crumble on top of coffee cake batter in marble sized chunks.
• Bake 50-65 minutes until top is golden and center is firm, toothpick may or may not come out clean.
• Remove from oven and cool 10 minutes on a wire rack.
• Glaze.

GLAZE (optional)
1 cup powdered sugar
1 1/2 – 2 teaspoons vanilla extract
2-3 tablespoons milk or cream

• While cake is cooling, mix together the powdered sugar, vanilla and milk/cream until smooth and pourable consistency.
• Pour over top of warm cake for glaze that hardens and melts into cake, or if preferred, wait until cake is cooled completely then pour glaze over.

TO SERVE:

• To serve, using a butter knife, gently run around the edge of the spring form pan.
• Transfer to serving platter and enjoy.

NOTES:

• **Frozen blueberries may be used, if possible thaw and drain, toss gently in a couple tablespoons of flour to coat, that will help the blueberries to not bleed as much.
• You can substitute any other sliced or diced berries; strawberries, blackberries, raspberries… to make you happy.
• *Glaze is GREAT, but can definitely be left off the cake and still be flavorful and moist.