Easy blueberry streusel coffee cake

Blueberry, cinnamon and buttery nut crunch!This is an easy to make, seriously-delicious, blueberry streusel coffee cake.

You can make it with fresh or frozen berries in less than 10 minutes, if you use my one-bowl food processor method. Using a mixer, it may take you just a little longer. This tasty moist cake will send the delicious scent of cinnamon through your house, and cheer your family and friends through the winter.
Butter and flour a 9-inch cake pan – round or square. Preheat the oven to 375f/190c.
½ cup brown sugar
¾ cup sifted all-purpose flour
¼ cup butter, room temperature
1 teaspoon cinnamon
1½ cups sifted all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¾ cup sugar
1/3 cup melted butter
½ cup milk
1 teaspoon vanilla extract
1½ cup blueberries fresh or frozen
In a small mixing bowl, combine the topping ingredients. Blend with a fork until crumbly. Set aside.
Mix into a bowl and set aside
1½ cups of flour
2½ tsp. baking powder
½ tsp. salt
In a medium bowl, beat together:
1 beaten egg
¾ cup sugar
1/3 cup melted butter
Add ½ cup milk and 1 tsp. vanilla
Stir in flour mixture and mix well
Stir in 1½ cup berries
Place batter in a buttered- and lightly-floured cake pan
Sprinkle topping crumb mixture evenly over the batter. Bake for 40 minutes, or until cake tests done. Test cake by inserting as toothpick or bamboo skewer in the cake, it should come out clean.
Partially cool in the pan on a wire rack.
Flip out and place on a plate to serve.
To make the cake in a food processor:
Add all the topping ingredients except nuts and pulse, remove, and reserve.
Do not bother to wash the bowl.
In the bowl add:
Butter, eggs, sugar, and vanilla – pulse until blended
Add flour, baking powder, salt, and milk, and pulse. Do not over-mix.
Remove blade and add berries. Mix them in well.
Bake as above