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BLUEBERRY COFFEECAKE

Topping 
1/3 C. Sugar 
½ C. Flour 
1 ½ t. Cinnamon 
1/4 C. Butter, Softened

Batter 
1/4 C. Butter 
3/4 C. Sugar 
2 Eggs 
½ C. Milk 
2 C. Flour 
½ t. Salt 
2 t. Baking Powder 
2 C. Blueberries, Washed and Stemmed

Topping 
Stir All the Ingredients together with a Fork or Pastry Blender until the Mixture Crumbles. Set aside.

Blueberry Coffeecake 
Preheat the Oven to 350. Grease a 9" Square Pan 
In a Mixing Bowl, Cream the Butter and Sugar until Light and Creamy, 
Stir in the Eggs, and then the Milk-Mix until Smooth 
Sift the Flour, Salt and Baking Soda into another Bowl 
Gradually add the Dry Ingredients into the Butter & Egg Mix 
Fold in the Blueberries, and Pour Batter into Pan 
Sprinkle the Topping evenly over the Batter 
Bake for 35-40 Minutes, or until Firm to the touch in the Middle