- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup milk
- 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
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.
- For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Yield: 9 servings.
Reviews for Blueberry Streusel Coffee Cake
"I love this recipe and make it often. I have large Michigan blueberries and I always add an additional 1/2 cup or so. The batter is very thick, I pat it into the baking pan. Maybe I'll try adding a bit more milk but I've had no problem with the cake being dry. Maybe it's the extra big blueberries."
"flavor was good but I agree with other reviews that it was on the dry side. I added vanilla and used brown sugar in the topping vs. white sugar. Topping was AMAZING! Overall very good but maybe need to add sour cream to the recipe to get the moisture level right."
"I love this coffee cake! I use a berry blend- raspberries, blueberries, & blackberries. I omit the pecans from the batter & put them in the topping instead. I make the topping with brown sugar instead of white, also. It's delicious, every time!"
"I'm confused by the reviews. Are you sure all the ingredients are listed and the quantities are correct? I used the ingredients shown and in the quantities listed, and this was the DRIEST coffee cake I've ever had or made. What am I missing?"
"Disappointing. Lacked flavor. Maybe vanilla would have helped and cinnamon in the topping, as one reviewer suggested. The blueberries were plump and delicious, but the whole cake seemed like it steamed, even the nuts were no longer crunchy. The topping made with white sugar stayed pale looking, even though the outside of the cake was golden brown. Brown sugar would have been better for the topping. I'm not making this again."
"This is a delicious coffee cake which lasts better than muffins; I melted the margarine and added the milk and whisked egg, then poured into the dry ingredients. Finally add the blueberries and nuts. If you want to omit the nuts, try adding 2 cups blueberries and 1 1/2 cups sugar because the blueberries are tart. It's a family favorite in my home."
"This was very, very, good and easy to make. It looked just like the photo. I did add 1/2 tsp vanilla to the batter, and 1/2 tsp cinnamon to the topping, but I think the topping would be OK without it. I omitted the nuts to please the family, but I bet it would be tasty with them. I also made sure that the milk, egg, and butter were well combined before adding them to the dry ingredients. This was like a cross between a muffin and a cake--a perfect coffeecake texture. I will definitely make this again."
"Do I have to cook pecans with this ?"
"This is a delicious cake! My family & friends loved it!! I will be making this again. I creamed the butter & sugar, and then added the egg, milk, and a tsp. of vanilla. I mixed it well and then added the dry ingredients and then the blueberries."