Blueberry Coffee Cake

So, we all know I don't bake because it takes time and that I don't eat a lot of sweets.  

Until I got pregnant.  

In the first trimester, some of the only things I could stomach were fruit, I think maybe because I was all of a sudden thirsty and a person can only drink so much water?  And then in the second trimester the appetite is RIDICULOUS, and to get through the night I usually have 2 servings of dinner, dessert, and THEN fruit.  I'm not kidding.  Almost every single night unless dinner is a burger or something huge.  On nights I don't I wake up famished at 3am and one night I almost whacked Jay awake to make him go get me OJ so I didn't pass out going to the bathroom.  This kid is a leech.  And also I'm very dramatic when half asleep and have to pee while hungry.  

See also:  gestational diabetes.  

But anyway.  I figure since I'm going to be consuming ALL THE DESSERT that I should start making more of it myself for health and fiscal reasons, and it's summer and fruity desserts are so this month so....here we go.  PW's Coffee Cake, which is delicious and fattening, which I think is OK.  

You need flour, sugar, baking powder, salt, an egg, vanilla, butter, cinnamon, milk of some sort, and blueberries.  Easy stuff!  

First, preheat the oven and find a baking dish.  Make it greasy.  Butter, Pam, whatevs.  Then, add the flour, baking powder, cinnamon, and salt to a bowl and mix it all together.  

Then, grab a mixer and add the sugar and butter to the bowl.  Beat that together for a few minutes until fluffy, then add the egg and vanilla.  Beat THAT together until it's combined and smooth.  

Then, we add the milk and dry ingredients in batches.  Maybe do 3.  ⅓ of the flour mixture...

⅓ of the milk....and so on.  

Until you have a batter!  

Ditch the mixer or beaters and add the blueberries, then very carefully spread the batter into the pan you greased.  

Now, the topping!  

Add all the ingredients into a bowl and use forks or a pastry cutter to blend the butter into the dry ingredients.  

Just keep cutting and cutting until the mixture is crumbly.  

Dump the crumbly topping evenly across the top of the batter, then bake the coffee cake until it's brown on top.  This was probably 5 minutes shy of that moment, but I was impatient and hungry.  Shocker.  

Gorgeous!  

Let the cake cool just a teensy bit, then cut it into squares and serve.  Even if you make this way in advance, 10 seconds or so in the microwave is a very very good thing - this cake is GREAT warmed up.   The recipe is easy, the cake is delicious and fluffy and buttery and blueberry-y, and you. will. love. this.  Make it soon!