Regina's Double Blueberry Coffee Cake

Directions

1. Preheat oven to 350 degrees F. Spray 9 inch cake pan and line with parchment paper.
2. Make the Crumb topping. Melt Butter in a small bowl. Stir in all ingredients until crumbly mixture.  Set Aside.

3. Whisk together the flour, baking powder, salt, cinnamon and both sugars in a medium bowl. Cube the softened butter and add it, mixing on high speed until fully mixed.  In a 2 cup glass measuring cup, measure the milk, then whisk in the wet ingredients. Stream into the bowl while your mixer runs on low, mixing just until it is combined. Do not over mix.

4. Assemble the cake: Spread half the batter into your prepared pan, then dollop on the Grandma Hoerner’s Blueberry Preserves and spread evenly.  Top with the blueberries, then the crumble.

5. Bake the cake for 32-35 minutes. Check with a toothpick, should come out clean. Let cake cool in pan for 15 minutes, then lift out to cooling rack.

6. Dust with powder sugar and enjoy.