What's Baking: Blueberry Coffeecake

I was on a blueberry-buying kick of late and somehow managed to stockpile three pints of blueberries in the fridge -- making it definitely time to use some up in a coffeecake recipe before their time was up! Now I've just got to figure out what to do with the two remaining pints!

Blueberry Coffeecake

makes 8 servings

1 1/2 cups unbleached all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup raw sugar
1 egg
2/3 cup skim milk
1 teaspoon vanilla extract
1 cup fresh blueberries

For the topping:
1/4 cup brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger

1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, and salt in a medim-sized bowl. Stir together with a fork.
3. Cream together the butter and sugar using an electric mixer. Beat in the egg, milk, and vanilla.
4. Slowly add in the flour mixture to the wet ingredients.
5. Stir in the blueberries.
6. Spoon the batter into a greased 8"x8" glass baking dish.
7. Make the crumb topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the cinnamon, nutmeg, and ginger.
8. Spoon the crumb mixture on top of the batter.
9. Bake in the oven for 25-30 minutes, or until a knife inserted into the middle of the cake comes out clean.
10. Cool on a wire rack.