Lately, there has been no shortage of sweets in my house! There's something about the summer time and having such a wide variety of fruits available at my disposal that makes me want to bake and bake and BAKE every recipe I can get my hands on. This is one of my favorite recipes that I make every year: Blueberry Streusel Coffee Cake. It's moist and soft on the inside and has a sweet and slightly crunchy topping. Give it a try if you have a chance! It smells so good while it's baking.
Notes: I don't use a 9x9 inch pan because I don't like to eat huge chunks of cake. Instead I spread the batter out in a greased 9x13 inch pan and bake for approximately 25-30 mins at 350 degrees when it's done the crumbly topping is a nice golden brown color and you can do a toothpick test too. I add about a teaspoon of lemon rind to the batter for extra flavor when I fold in the blueberries. I don't include pecans because I don't like nuts in my cakes. You don't need to sprinkle all of the topping on if you don't want to. If it's too thick or you don't cut the butter small enough the topping will be crunchy.