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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 Eggland's Best 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

  • Preheat oven to 375°. In a large bowl, combine flour, sugar,
  • baking powder and salt. Whisk 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 35-40 minutes or until a
  • toothpick inserted in center comes out clean. Cool on a wire rack.
  • Yield: 9 servings.

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Blueberry Streusel Coffee Cake (continued)

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.