A layer of juicy blueberries sandwiched between tender cake and crisp, crumbly brown sugar topping makes the ultimate coffeecake.
Enjoy a slice for brunch, lunch or a snack — and it’s so easy to transport, it's perfect for toting to a pot luck, picnic or barbecue.
Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan and set aside.
In a mixing bowl with electric mixer, cream the butter and sugar until light, about 3 minutes. Beat in the eggs one at a time. Mix in the vanilla. Add the 1-1/2 cups flour, baking powder and salt. Mix on low until just combined, then increase the speed to medium for 60 seconds. Scrape the batter into the prepared pan, smoothing the top.
Separate the frozen blueberries, if necessary, and scatter them evenly over the batter. (Don’t press them in.)
To make the crumb topping, in a medium bowl stir together the 1 cup flour, brown sugar, cinnamon and nutmeg until well combined. Stir in the melted butter with a fork until the mixture forms coarse crumbs. Sprinkle the crumbs as evenly as possible over the berries.
Bake for 35 to 45 minutes, or until a toothpick comes out clean when inserted in the center of the cake and the top is golden. Cool to room temperature before cutting.
Make-Ahead Note: The cake may be stored at room temperature for up to 2 days before you plan to serve it.
Fresh Variation: Substitute 2-1/4 cups fresh blueberries for the frozen. Cooking directions remain the same.