This weekend we had some good friends visiting us from Phoenix. Since I woke up early Sunday morning, I decided to surprise everyone with a nice coffee cake hot from the oven when they all woke up. My favorite coffee cake comes from the Fannie Farmer Baking Book. I find the recipe to be very simple to make, yet it produces a delicious, complex, layered cake. Here is the recipe as found in the Fannie Farmer Baking Book. I follow this recipe exactly but use a round pie pan mainly because I like the presentation.

Blueberry Coffee Cake

Cake:
4 TBSP butter, softened
½ cup sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking powder
¼ tsp salt
1/3 cup milk
1 ½ cup fresh or frozen blueberries

Streusel topping
1/3 cup flour
4 TBSP butter
½ cup sugar
½ tsp cinnamon
¼ tsp nutmeg

Preheat oven to 350 F. Grease and flour an 8 inch square pan.

To make the cake: Combine the butter and sugar in a mixing bowl and beat until thoroughly blended. Add the egg and vanilla and mix well. Mix the flour, baking powder, and salt together, and stir and toss to mix well. Add the mixed dry ingredients to the butter-sugar mixture along with the milk, and beat until the batter is smooth. Spread evenly in the prepared pan and sprinkle the blueberries evenly over the top.

To make the topping: Combine the flour, butter, sugar, cinnamon, and nutmeg, and work them together with your fingertips, two knives, or a pastry blender until you have a mixture of light, dry crumbs. Spread over the blueberries. Bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Serve warm from the pan.