 |
Blueberry Streusel Coffee Cake
|
 |
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
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.
|
Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |