Blueberry-Hazelnut Streusel Coffee Cake

I made this last night for my boss's birthday breakfast today. It turned out great. Our resident domestic diva (NOT ME, believe it or not -- we have a real Martha Stewart type on staff here) even asked for the recipe. I was very flattered. So here it is.

Blueberry-Hazelnut Streusel Coffee Cake

Heat oven to 350. Butter a 9x13 baking pan.

Streusel:
2/3 c flour
1/2 c sugar
1/2 c butter
1 small package chopped hazelnuts

In your mixer, which I sincerely hope is a Kitchenaid for your sake, use the whisk attachment to cut the butter into the sugar and flour to create a mixture with pea-sized crumbs. Gently stir in hazelnuts. Place in separate bowl and set aside.

Cake:
4 c flour
2 c sugar
1/2 c butter
4 tsp baking powder
1 tsp salt
2 tsp vanilla
2 eggs
2 c whole milk
2 c fresh blueberries, rinsed and dried

In your mixer bowl (you don't have to wash it between the streusel and this, by the way, always a nice bonus) place all ingredients EXCEPT blueberries. Mix 30 seconds on low. Scrape sides. Mix 2 minutes on medium.

Pour half of the batter into buttered pan and spread. Sprinkle with half the blueberries, then half the streusel mixture. Repeat with remaining batter, berries and streusel.

Bake at 350 for 50-60 minutes (test with knife or toothpick in center for doneness.)

Can store, covered, until the next morning. Will make everyone in the office think you are a kitchen hotshot!