Blueberry Buckle Coffee Cake

This is a yummy recipe that a friend of mine, Candice, sent our way to use some of those wonderful blueberries that many of us have picked over the last few weeks:)

Blueberry Buckle Coffee Cake

Buckle
4 c. flour
1 1/2 c. sugar
5 tsp. baking powder
1 1/2 tsp. salt
1/2 c. butter
1 1/2 c. milk
2 eggs
4 c. blueberries, fresh or frozen (thawed and drained)

Crumb topping
1 c. sugar
2/3 c. flour
1 tsp. cinnamon
1/2 c. butter

Glaze
1/2 c. powdered sugar
1/4 tsp. vanilla
1 1/2 to 2 tsp. hot water

~Heat oven to 375 degrees. Grease two pie pans (*her note: make sure not to use very shallow pans; these cakes will be quite tall).
~Blend flour, sugar, baking powder, salt, butter, milk, and eggs; beat 30 seconds. Carefully stir in blueberries (*her note: I always gently coat mine with flour before stirring them in and it seems to help keep them from "bleeding"). Spread batter in pans; sprinkle with crumb topping.
~Bake 45 to 50 minutes or until toothpick comes out clean. Drizzle with glaze. Served warm is best! Enjoy:)