Yummy Pecan Blueberry Coffee Cake

By God's_sugarcookie on July 05, 2006

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Ingredients

    CAKE

    1. 59.14 ml margarine
    2. 177.44 ml white sugar
    3. 118.29 ml milk
    4. 473.18 ml all-purpose flour
    5. 9.85 ml baking powder
    6. 2.46 ml salt
    7. 473.18 ml frozen blueberries
    8. 1 egg

    TOPPING

    1. 118.29 ml brown sugar
    2. 44.37 ml all-purpose flour
    3. 4.92 ml ground cinnamon
    4. 118.29 ml chopped pecans
    5. 44.37 ml margarine

Directions

  1. Preheat oven to 375°F Spray an 8 or 9-inch round pan with cooking spray and shake a little bit of flour all around in the pan to lightly coat the inside of pan with the flour.
  2. Sift together the 2 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg.
  4. Beat in the flour mixture alternately with the milk, mixing just until combined. Fold in blueberries. Pour batter into prepared pan.
  5. In a small bowl combine all topping ingredients except margarine, then cut in margarine until crumbly. Sprinkle evenly over batter.
  6. Bake in pre-heated oven for around 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly before serving.
  7. Serve for a happy birthday breakfast or just when you're feeling decadent! :).
 
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