Blueberry Coffee Cake

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I love when the weather gets warmer and spring time brings fresh fruit to the market. This morning I am making a blueberry coffee cake that is tasty, but not overly sweet.

Blueberry Breakfast Cake

2 cups all-purpose flour
1/2 cup sugar
2 t baking powder
1 egg, lightly beaten
1/2 cup milk
1/4 cup butter/margarine, softened
1 t grated lemon peel
2 cups fresh or frozen blueberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

Grease a cake or square baking pan. In a bowl, mix the first three dry ingredients. Add egg, milk, butter and lemon peel and mix together. Add the blueberrys and stir gently. Set aside. In a separate bowl, mix topping ingredient until crumbly. Sprinkle over batter. Bake at 350 degrees for 45 minutes. Enjoy!