Blueberry Coffee Cake Recipe

1/4 cup each sliced almonds and firmly packed brown sugar
1 1/2 cups flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
cup butter
1 cup fresh blueberries
1 egg
1/2 cup milk
1 teaspoon vanilla extract
Confectioners' sugar (optional)

Preheat oven to 350 degrees. Generously grease a 9- inch tube pan. Sprinkle with mixture of almonds and brown sugar; set aside.

In a large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Lightly stir in blueberries.

In a small bowl, beat egg lightly with milk and vanilla. Stir milk mixture into blueberry mixture just until combined. Spread batter gently in prepared pan.

Bake until coffee cake is well-browned and a long skewer inserted in thickest part comes out clean (45 minutes to 1 hour).

Let stand in pan for about 5 minutes, loosen edges, and invert onto a serving plate. Dust with confectioners' sugar, if desired. Serve warm or at room temperature.

Makes 1 coffee cake.