Blueberry White Chocolate Streusel Coffee Cake
1 ½ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
¼ cup butter, softened
½ cup half and half (may sub milk)
1 egg
2 cups fresh or frozen raspberries (a little tarter) or blueberries
½ cup white chocolate baking chips
Streusel:
½ cup brown sugar
1/3 cup flour
¼ cup butter
Glaze:
Powder Sugar with enough milk to liquefy.
Heat oven to 350 degrees. Grease and flour an 8 ½ inch spring form pan. Make streusel by combining three ingredients in a food processor until crumbly. Set aside. Beat flour, sugar, baking powder, butter, half and half, and egg until moistened, then one minute on medium speed. Spread half of batter in the bottom of the spring form pan. Then sprinkle on half of streusel and ¼ cup of white chocolate baking chips and raspberry or blueberries. Then layer on rest of batter and on top rest of streusel and white chocolate. Bake 1 hour or until toothpick comes out clean. Cool 10 minutes and remove from pan. Drizzle on some powder sugar glaze.
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