Step 1

Preheat the oven to 350°F.

Step 2

Spray an 8x8 baking pan with nonstick spray and set aside.

Step 3

In a small bowl, add the 1 tablespoon of flour to the blueberries and gently stir to coat blueberries with flour. Set aside.

Step 4

In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt (whisking will remove any lumps in the flour). Set aside

Step 5

In a large bowl cream together the sugar, ¼ cup butter, and egg on medium-high speed with a handheld mixer for 1 to 2 minutes. Add the milk and mix on low speed until smooth, 1 to 2 minutes.

Step 6

Add the dry ingredients and stir just until mixed.

Step 7

Gently stir in the flour-coated blueberries.

Step 8

Spread mixture evenly into the prepared pan.

Step 9

In a small bowl mix together with a fork the topping ingredients of brown sugar, 3 tablespoons flour, 3 tablespoons of butter, and cinnamon until crumbly. Sprinkle on top of the coffee cake batter.

Step 10

Bake for 35 to 40 minutes or until the cake tester comes out with just a few crumbs on it. Let it sit in the pan for 10 minutes before serving.