Blueberry Coffee Cake

I'm on a little bit of a blueberry kick.  I love anything blueberry!  This coffee cake is full of them and topped with a crunchy cinnamon-sugar topping.  It goes great with a cup of coffee in the morning and you can eat the leftovers all week!

Ingredients:
2 cups all purpose flour, plus 2 tbsp for tossing blueberries
1 tablespoon baking powder
1 teaspoon salt
2 sticks of unsalted butter
3/4 cup light brown sugar
1/2 cup granulated sugar
3 eggs
1 cup whole milk
1/2 cup fresh blueberries

For the topping:
1/2 cup blueberries
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

1)  For the cake:  Adjust your oven rack to the middle position and preheat the oven to 350 degrees. Grease a 13 by 9 inch baking pan and set aside.

2) Whisk together the 2 cups of flour, baking powder, and salt.  Using a mixer, beat the butter and sugars together until light and fluffy. Beat in the eggs one at a time until combined.

3) With mixer on low, add in one third of the flour mixture, followed by half of the milk. Repeat with half of the remaining flour, then the rest of the milk, then the last of the flour mixture and mix until combined.

4) Toss the blueberries with 2 Tbsp of flour.  This prevents the berries from sinking to the bottom of the cake and helps prevent them from discoloring the batter.  Gently fold the blueberries into the batter using a rubber spatula.  

5) Pour the batter into the prepared baking dish and smooth the top.

6) For the topping:  Scatter the 1/2 cup of blueberries over the top of the batter. Mix the granulated sugar with the cinnamon and sprinkle over the top.

7)  Bake for about 45-50 minutes, rotating the pan halfway through.  Let the cake cool at least 20 minutes.  It is great served warm or at room temp.

Enjoy!