Blueberry Coffee Cake

1 c Blueberries
1/3 c Butter
1/2 c Sugar
1/2 c Brown sugar; packed
1 Egg
1/2 ts Vanilla
3/4 c Milk
1 3/4 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1 tb Sugar
1/2 ts Cinnamon

Wash fresh blueberries, if using. Place frozen berries in a glass bowl. Set aside. Microwave on High butter in glass mixing b owl 1/4 to 1/2 minute or until softened. Beat until creamy. Blend in sugars; beat in egg. Stir in vanilla and milk. Add flour, baking powder and salt; mix just until smooth. Grease bottom only of 8-inch round microwave-safe cake dish. Spread half of batter evenly in dish. Sprinkle evenly with blueberries (if still frozen microwave about 1/2 minute to partially defrotst berries). Spoon remaining batter over blueberries; carefully spread to cover. Combine sugar and cinnamon; sprinkle over coffee cake. Microwave on Medium (50%), 12 minutes, rotating dish once or twice. Then, microwave on High 4 to 5 minutes or until no longer doughy.

Blueberry Coffee Cake printer friendly version located here. (Just the recipe. Nothing else.)
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