I’m so sorry I didn’t post last week. I underestimated the chaos of moving into a gorgeous little unfinished house on the river. I wasn’t even sure if I had internet or not (I do, thanks to a kind neighbor with a powerful router.) Good friends of ours have been remodeling their house while living in her parents’ basement. The house is almost done but now they are awaiting the arrival of baby number four and have decided to wait and move after the baby is born. In their kindness they are allowing us to live here until our house is fixed (nothing has even been started as of this writing).  Insurance is paying the rent and it’s being used to complete all the “finishing” touches. I love these types of projects and am so excited to be able to help with them. Just last night (with help from my wonderful husband), I put up the shelves in the pantry. Today, said wonderful husband is putting tile up around the bathtub.

I am having so much fun.

I’m still in the process of finding all my dishes and cooking stuff  (I’m desperately looking for my griddle, pancakes are a staple!) so this is something I made back before my house flooded.  I’m glad I planned ahead some.  I can’t find my “breakfast schedule” anywhere.  I’ve got stuff planned to share through December, if only I could find it!

So we’re having Coffee Cake. Streusel Coffee Cake. With blueberries. This recipe comes from my trusty old Betty Crocker cookbook…but I added the blueberries. In most recipes I’ve seen for blueberry coffee cake they have you omit (Are you kidding me?!) the streusel; that’s the best part of the coffee cake! No sir or ma’am, I’m adding them with the streusel.

Coffee Cake

2 cups flour

1 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/3 cup butter softened

1 cup milk

1 egg

Streusel Topping

1/2 cup nuts (I’ve never added these, but I’m sure it’s yummy.)

1/3 cup packed brown sugar

1/4 cup flour

1/2 teaspoon ground cinnamon

3 tablespoons butter

(I usually add a dash of nutmeg too.)

Heat oven to 350 degrees. Assemble all  ingredients, mix all the coffee cake ingredients together in a large mixing bowl on low speed for 30 seconds. Beat on medium speed, scraping the bowl occasionally for 2 minutes.

I seriously want to go make this right now just because of these pictures. It looks so creamy and yummy. Unashamedly I love to lick the bowl…okay I’ll admit, and take occasional bites of the dough.

Mix streusel ingredients until crumbly. I usually double the streusel recipe because I love streusel a lot, too.

Spread half the batter in a greased, oblong 13×9 pan.

Sprinkle with half the streusel.

This is the part where I throw on the blueberries. Mine were frozen, but fresh would work just as well or better.

Top with remaining batter. I drop it by spoonful all over the top.

And sprinkle with remaining streusel.

Bake until wooden pick inserted in the middle comes out clean. About 35-40 minutes. When I use frozen berries it takes about 10-15 minutes longer to cook.

Cool slightly, cut into pieces and enjoy!

Just look at all that glorious, gooey yummi-ness!

See you next week!