Recipe

Ingredients:

1 stick unsalted butter, softened to room temperature

3/4 cup sugar

1 egg, room temperature

2 tsp vanilla extract

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk

2 cups blueberries

Streusel Topping:

1/2 cup flour

1/2 cup brown sugar

1 tsp ground cinnamon

1/2 stick unsalted butter, melted

2-3 tsp water

Directions:

Preheat oven to 350 degrees. Coat inside of 8X8 pan with butter and lightly coat with flour. Beat butter and sugar in a large bowl until light and fluffy. Then beat in egg and vanilla extract. In a separate bowl, whisk flour, baking powder and salt together. Alternate adding the flour mixture and buttermilk to the batter in three parts, careful not to overmix. Spread dough evenly into the pan. Sprinkle blueberries over batter and press down gently.

To make the streusel topping, combine flour, sugar, cinnamon and melted butter in a bowl. Mix until well combined and beginning to clump. If it is a little dry, add a few teaspoons of water until it comes together. Crumble the topping over the coffee cake and bake for 45-55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow cake to rest and cool for an hour before cutting.

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Strawberry Buttermilk Bread w/ whipped maple cream.