Blueberry Streusel Coffee Cake

Submitted by Juenessa

"From Taste of Home Magazine. This is a moist cake filled with juicy berries and crunchy pecans."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 9

ingredients

• 473.18 ml all-purpose flour
• 177.44 ml sugar
• 9.85 ml baking powder
• 1.23 ml salt
• 1 egg
• 118.29 ml milk
• 118.29 ml butter, softened
• 236.59 ml blueberries (fresh or frozen)
• 236.59 ml chopped pecans

• STREUSEL TOPPING

• 118.29 ml sugar
• 78.78 ml all-purpose flour
• 59.14 ml cold butter

directions

1. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
2. Add egg, milk and butter; beat well.
3. Fold in blueberries and pecans.
4. Spread into a greased 9-in. square baking pan.
5. For topping, combine sugar and flour in a bowl; cut in butter until crumbly.
6. Sprinkle over batter.
7. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack.
9. Editor's Note: If using frozen blueberries, do not thaw before adding to batter.

Reviews

[Loves2Teach]

A woman I work with made this cake yesterday. Came to zaar to see if it had been posted. I was surprised how moist it was! Very rich, and tasty. Thanks for sharing the recipe on here!