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Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake
This coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
9 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped pecans
  • STREUSEL TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter

Directions

  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • Whisk the egg, milk and butter; stir into dry ingredients. Fold in
  • blueberries and pecans. Spread into a greased 9-in. square baking
  • pan.
  • For topping, combine sugar and flour in a bowl; cut in butter until
  • crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or
  • until a toothpick inserted near the center comes out clean. Cool on
  • a wire rack. Yield: 9 servings.
© Taste of Home 2009 Tasteofhome Logo

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Blueberry Streusel Coffee Cake (continued)

Nutrition Facts: 1 serving (1 slice) equals 476 calories, 26 g fat (11 g saturated fat), 66 mg cholesterol, 323 mg sodium, 57 g carbohydrate, 3 g fiber, 6 g protein.
© Taste of Home 2009 Tasteofhome Logo