This coffee cake has a delicate crumb texture and a crunchy topping crumbled over its layer of fresh blueberries.

It’s one of our families go to recipes. I love it because I always have the ingredients on hand and it’s a great way to use up the blueberries I froze from the previous summer. My son rates it an “11” on a scale of “1-10”

Makes one 8 inch square pan

Topping

1/3 cup all purpose flour, unbleached

1/2 cup packed light brown sugar

1/2 cup of one of the following (rolled oats, chopped pecans or chopped walnuts)

1/2 tsp ground cinnamon

4 TB (1/2 stick, or 2 ounces) of softened, unsalted butter

Batter

1 cup all purpose flour, unbleached

1 tsp baking powder, alum free

1/4 tsp baking soda

pinch salt

4 TB (1/2 stick, or 2 ounces) of softened, unsalted butter

1/2 cup granulated sugar

1 large egg

1 tsp pure vanilla or rum

1/2 cup sour cream, or greek yogurt

1 1/2 cups fresh blueberries (or previously frozen, thawed and drained)

What to do

1. Preheat oven to 350. Grease and flour an 8 ” square pan. I like to use coconut oil.

2. Prepare the topping. In a small bowl, combine all the ingredients and cut in the butter to make a crumbly texture.

3. Prepare the batter. In a medium bowl, combine the dry ingredients, stir to mix.

4. In a large bowl, combine butter and sugar. Beat until blended. I use my kitchen aid. Add the egg and vanilla and beat until smooth.Then beat in the sour cream. With a spoon, stir in the flour mixture to make a thick batter. Spread evenly over the greased and floured pan. Scatter the  blueberries over the batter and then crumble the topping over the berries. Bake 50-60 minutes until golden brown on top and a toothpick inserted into the cake comes out clean. Cool on rack and serve warm.