Blueberry Coffee Cake

I clipped this recipe from our local newspaper several years ago. It's full of berries and always comes out so moist and delicious.

I've made it using both fresh and frozen berries and both are good. Be sure and let the berries defrost and drain well if using frozen though. This batch didn't come out quite as pretty as usual because I was impatient and didn't drain the berries long enough. It still tastes great though!

Ingredients

4 tablespoons unsalted butter (plus a little more for coating the pan)

3 cups of blueberries

2 cups of all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon of salt

3/4 cup of milk

2/3 cup of sugar

2 eggs

For thetopping:

2 Tablespoons of sugar mixed with 1/4 teaspoon nutmeg.

Directions

Preheat the oven to 350 degrees. Butter an 8 or 9 inch square baking dish.

Melt the 4 tablespoons of butter over low heat or in the microwave, let cool. In the mean time Put the flour, baking powder and salt in a large bowl and whisk to combine.

Whisk together the butter, sugar and eggs and then add to the flour mixture, stir to blend. Gently fold in the blueberries. Spread the batter in the baking dish and top with the sugar and nutmeg.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 30 minutes before slicing. Enjoy!