Blueberry Coffee Cake

Perfect for a weekend brunch and super-simple to put together. As pictured, I made it with blueberries and walnuts, but it’s simple enough for a variety of berry and nut substitutions. Can hardly wait for cranberry season…
Berry-topped Coffee Cake
cake
1.5 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup oil
1 egg, beaten
1/2 cup milk
topping
1 Tblsp butter, softened
1/3 cup sugar (brown works best)
1 Tblsp flour
1 tsp cinnamon
1/2 cup walnuts or almonds, crushed
1 cup berries (blueberries, raspberries, etc)
Butter a 9″ round pan. Preheat oven to 350F. Prepare the cake batter: Mix dry ingredients. Add liquids, beating well to form a smooth batter. Pour into pan. Create a crumb mixture with the butter, sugar, flour and cinnamon. Add in nuts and stir to coat with crumbs. Spread berries evenly over cake batter, then sprinkle with crumbs and nuts. Bake for about 30 minutes.