Blueberry Coffee Cake

This is a modification of a Betty Crocker recipe. The original recipe sounded tasty, too, but I didn't have the ingredients. I listed their ingredients as a variation.

Ingredients

• Strusel (below)
• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup butter, softened
• 3/4 cup milk
• 1/2 cup plain yogurt
• 1 egg
• 1 tsp vanilla
• 1 cup blueberries, fresh or frozen (thawed)

Strusel

• 1/4 cup butter, firm
• 1/3 cup all-purpose flour
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp lemon peel

Strusel Directions

1. Mix all dry ingredients.
2. Cut butter into flour mixture until crumbly.

Directions

1. Heat oven to 350 degrees.
2. Prepare Strusel.
3. Grease 9x9x2 pan.
4. Beat all ingredients, except the blueberries and Strusel, in a medium bowl until well mixed.
5. Spread half the batter in the pan.
6. Sprinkle with half each of the blueberries and Strusel.
7. Repeat layers.
8. Bake about 50 minutes or until toothpick comes out clean.

Variation

• Omit cinnamon and lemon peel from Strusel and include 1/3 cup slivered almonds.
• Use 1 cup milk and omit yogurt.
• Replace blueberries with:
• 6 oz. semi-sweet chocolate chips

• 1 cup raspberries, fresh or frozen (thawed)

• Proceed as with original recipe, replacing blueberries with raspberries and chocolate chips.