This blueberry coffee cake is soft, tender and loaded with sweet blueberries. The cinnamon streusel topping on top is buttery, crunchy and each bite melts-in-your-mouth.
Preheat the oven to 350°F. Spray an 8x8-inch baking dish (at least 2 inches deep) with nonstick spray and line with parchment paper, if desired.
In a large bowl, whisk together the oil, milk, sugar, egg, and vanilla.
Add the flour, baking powder, and salt to the bowl and mix together with a wooden spoon. Gently fold in the blueberries until just combined. Spoon the batter into the baking dish.
Topping
In a small bowl, cut the flour, cinnamon, sugar, and butter with a fork or your fingers until it forms clumps. Crumble evenly over the batter.
Cover dish loosely with foil and bake 35 minutes. Remove foil and bake 5 to 10 more minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool at least 15 minutes. Slice into 9 squares and serve.
Notes
Cinnamon Filling: To add even more cinnamon goodness to the coffee cake, you can add a layer of filling to the center.
Mix together 1/4cupbrown sugar and 1teaspoonground cinnamon in a small bowl.
Spread 1/2 of the batter in the baking dish and sprinkle with the sugar mixture.
Drizzle 1Tablespoon melted butter over the top. Pour the remaining batter over the filling. Bake 5 minutes longer.
Crumb topping: If you'd prefer more of a crumb mixture on top, feel free to make half a batch of this crumble topping to add to the top. You'll only need half of the topping listed above for the middle. Doubling: You can double the recipe for a crowd. Bake in a 9x13-inch baking dish for an additional 5 to 10 minutes. Storage: Store leftover cake in a covered container for up to 3 days.Freeze: Freeze in a freezer-safe container up to 3 months.