Yield: 8 servings
Preparation Time: 15 min; Cook: 45 min
Crumb Topping:Mix sugar, flour and cinnamon. Cut in cold butter with fork until crumbly. Set aside.Coffee Cake:Preheat oven to 375 degrees FSpray bottom and sides of a 9 x 3 inch springform pan with nonstick cooking spray.Mix flour, sugar, softened butter, milk, egg, baking powder and salt in large bowl; beat for 30 seconds until batter is combined. Fold in blueberries.Spread batter in pan. Sprinkle with crumb topping. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove from oven to a cooling rack. Cool for 10-15 minutes. Release and remove springform pan sides. Drizzle warm coffee cake with vanilla glaze and top with a handful of fresh blueberries.Vanilla Glaze:Mix powdered sugar, extract and water until smooth and thin enough to drizzle over coffee cake.
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