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
SERVINGS
|
9
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
35 min.
|
TOTAL
|
55 min.
|
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 mixing bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. 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.