Blueberry Crumble Coffee Cake

2 TBS butter, softened
1/4 c. all purpose flour
1/4 c. oats
1/4 c. brown sugar
1/2 tsp. cinnamon

1/2 c. butter (1 stick), softened
1/2 c. sugar

1/2 tsp. vanilla
1 egg

2 c. all purpose flour (or 1 c. each all purpose & whole wheat)
2 & 1/2 tsp. baking powder

1/2 c. milk

1 & 1/2 c. fresh blueberries

Preheat oven to 350. Thoroughly grease 8x8 inch baking pan.

In small mixing bowl, combine 2 TBS butter, 1/4 c. flour, oats, brown sugar & cinnamon; blend with pastry blender or fork until mixture resembles coarse crumbs. Set aside.

In small bowl, combine 2 c. flour & baking powder. Set aside.

In large mixing bowl, beat 1/2 c. butter & sugar until light. Add egg & vanilla, beating well until combined. Add flour & milk alternately, beating until smooth after each addition.

Spread batter evenly in prepared pan; scatter blueberries evenly. Sprinkle reserved crumb mixture evenly over blueberries & batter.

Bake for 35-40 minutes or until center tests clean.

Sukiyaki Beef

2 TBS olive oil

1.5 sirloin, cut into very thin strips
1 large onion, chopped
3 green onions, sliced thin
1 c. baby carrots, thinly sliced

1 c. beef or vegetable stock
1/3 c. soy sauce
1/3 c. mirin

2 TBS cornstarch
1/4 water

Japanese Rice Noodles, prepared according to package directions.

Heat oil in 4 qt Dutch oven; add beef slices & sear until browned. Add onions & carrots; stir fry 5 minutes. Combine stock, soy sauce & mirin; pour over beef & vegetables. Bring to simmer & cook for 10 minutes. Stir cornstarch into water until smooth, add, stirring well until blended. Simmer 5 minutes, or until thickened. Immediately add cooked rice noodles, stir well to combine & serve.