Streusel Topping: 1/2 cup firmly packed brown sugar 1/2 cup flour 2 teaspoons McCormick® Cinnamon, Ground 1/2 teaspoon McCormick® Allspice, Ground 1/3 cup cold butter, cut into pieces
Coffee Cake: 1/3 cup butter, softened 1/3 cup granulated sugar 2 eggs 2 teaspoons McCormick® Pure Vanilla Extract 1 1/2 cups flour 1 tablespoon baking powder 3/4 cup milk 2 cups blueberries
Recipe
1. Preheat oven to 375°F. For the Streusel Topping, mix brown sugar, flour, cinnamon and allspice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.
2. For the Cake, beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until well mixed. Mix flour and baking powder in medium bowl. Add to butter mixture alternately with milk.
3. Gently stir in blueberries. Pour into greased and floured 11x7-inch baking dish. Sprinkle with Streusel Topping.
4. Bake 30 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.