A delicious and delicately sweet way to start the day. Blueberries folded into a fluffy, cinnamon and nutmeg laced cake, topped in crunchy sweet streusel. Nothing goes better with a fresh cup of coffee. So good!

INGREDIENTS serves 8-12

2 1/4c flour (plus 1T, optional)
1/2c sugar
1/2c brown sugar
1/2t salt
1t cinnamon
1/4t nutmeg

2t baking powder

2 eggs
1c milk
1t vanilla

1c blueberries

1/2c butter, 1/4c melted / 1/4c cubed

INSTRUCTIONS

Preheat oven to 350°F.

In a large bowl, whisk together flour, sugars, salt, cinnamon and nutmeg.

Scoop out 1/2c of the mixture and put it in a separate bowl, this will be the topping. Cut butter into the 1/2c mixture until roughly pea sized (I like to use my hands but a fork or pastry cutter work great). Set aside.

In the original bowl, whisk in the baking powder then the eggs, milk and vanilla until mostly combined then pour in the 1/4c melted butter. Stir until smooth. Toss the blueberries in 1T flour then fold them into the mixture. Pour into a greased and parchment lined loaf pan.

Sprinkle the topping over the batter, covering completely then bake for 1-1 1/4 hour. Allow to cool for at least 30 minutes before slicing.

ENJOY!