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Blueberry Streusel Coffee Cake Recipe

Blueberry Streusel Coffee Cake Recipe photo by Taste of Home

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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

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Blueberry Streusel Coffee Cake Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 9 Servings

20 35 55

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.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional 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.

Originally published as Blueberry Streusel Coffee Cake in Taste of Home June/July 1996, p29

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Reviews for Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake

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Reviewed on Oct. 09, 2010 by cookinNC

Very good....I've made this several times, and it is wonderful every time. My only complaint is that it doesn't make more per batch!

Reviewed on Aug. 30, 2010 by JessBella6

This coffee cake is light and fluffy. I chose to make it without the nuts. The crumbly topping is fabulous.

Reviewed on Jul. 21, 2010 by stac09

Made this quite a few times and always comes out delicious - Was a little concerned first time since the batter is so thick but no worries, bakes up just fine! Thanks for the recipe!!

Reviewed on Jun. 19, 2010 by kafaughn

Used brown sugar instead of white sugar in the topping.

Reviewed on Sep. 10, 2009 by vickyc603

Yum, added a handful of quick oats to the topping for added nutrition. My little guys love this treat for breakfast.

Reviewed on Sep. 01, 2009 by sally109@aol.com

Great recipe. Everyone loved it and wanted a copy to make it themselves.

Reviewed on Jul. 26, 2009 by cinsully

This was very easy to make and tastes great. I will make this again. YUMMMY. I love the blue berries in it too!

Reviewed on Nov. 11, 2008 by Phil413

I substituted 1/2 C brown sugar for the white sugar in the topping and added 3/4 C chopped pecans! Delicious! Hardly any crumbs were left.

Reviewed on Aug. 26, 2008 by bartim718

Wow this was so good!! Very easy to make. It got rave reviews at work. Everyone loved it1 Thanks for sharing