Blueberry Streusel Coffee Cake

By newbaucher

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

Ingredients

• STREUSEL TOPPING:
• 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
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 cup cold butter

Details

Servings 9

Preparation

Step 1

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.