2 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
3/4 c. sugar
1 lg. egg
1/2 c. milk
2 c. fresh blueberries, rinsed and drained
Streusel Topping (see below)

Grease and flour entire inside surface of a 9 inch springform pan. On wax paper thoroughly stir together the flour, baking powder and salt. In a large mixing bowl, cream butter and sugar - beat in egg. Add flour mixture and milk - stir just until dry ingredients are moistened. Fold in blueberries.

Turn into prepared pan. Sprinkle with Streusel Topping. Bake in a preheated 375 degree oven until a cake tester in center comes out without any batter adhering to it - about 45-50 minutes. If topping begins to get very brown before cake has finished, cover loosely with foil.

Place coffee cake in pan on wire rack to cool for about 5 minutes. Run a small metal spatula round edges to loosen them; remove springform band. Cut in wedges and serve warm.

STREUSEL TOPPING:

1/2 cup sugar, 3/4 cup flour and 1/3 cup butter. Mix sugar and flour. Cut in butter until crumbly. Sprinkle over top.