Buckle up and get ready to enjoy this classic coffee cake featuring fresh (or frozen) blueberries and a sweet streusel on top.

Preparation

For the streusel, combine the flour, brown sugar, cinnamon and salt in a medium bowl. Use a fork to cut in the butter until pea-sized crumbs form. Refrigerate to keep cool.

Heat the oven to 350°F. 

For the coffee cake, butter and flour a 9-inch spring form pan. Sift together flour, baking powder and salt in a medium bowl. 

In a separate bowl, mix 1 pint of blueberries with 2 tablespoons sugar, lemon juice and corn starch. Set aside.

In a stand mixer fitted with the paddle attachment on medium speed, cream the butter and the remaining sugar until light and fluffy, about 3 minutes. Reduce speed to low, add the egg and vanilla and mix until fully combined. With the mixer still running, add a third of the sifted flour mixture. Once fully incorporated, pour in half of the milk, then alternate flour mixture and milk again until completely incorporated.

Use a spatula to fold in the remaining blueberries. Pour batter into the prepared pan, then spread the sugar-coated blueberries on top and sprinkle with streusel.

Bake until a toothpick inserted into the center comes out clean, 45–50 minutes. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge and remove from pan. Cool for 15 minutes, then serve plain or with a dusting of powdered sugar or whipped cream.