I made this Blueberry Coffee Cake from my own little Sunshine Blue Blueberry plant.

Topping Ingredients

1/3 cup rolled oats
1/3 cup flour
1/4 cup sugar
1 1/4 tsp. cinnamon
1/4 tsp salt
3 Tbsp. butter, softened

Cake Ingredients

1 2/3 cups flours
2 tsp. baking powder
1/2 tsp. salt
6 Tbsps. butter, softened
1 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup half and half
1 tsp. vanilla
2 cups fresh or frozen blueberries

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9 x9 -inch baking pan with non-stick spray.
3. Make the cake batter: In a medium bowl, small bowl, stir oats, flour, sugar, cinnamon and salt.
4.Add butter and blend until crumbly. Set aside.
6. In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute.
7. Add the eggs, sour cream, half and half and vanilla; beat until well blended, about 1 minutes.
8. Add the flour mixture; beat on low speed to combine, scarping the sides with rubber spatula until blended, about 30 seconds.
9. Increase speed to medium and mix just until well blended, about 30 seconds.
10. With a rubber spatula, gently fold in the blueberries.
11. Turn batter into prepared pan.
12. Sprinkle the topping mixture evenly on top; press lightly.
13. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
14. Let cool in pan 30 minutes before serving! Enjoy!!