BLUEBERRY COFFEE CAKE

By pbaumgartner

(Peg’s recipe)

Ingredients

• Streusel:
• 1/4 c. butter, softened
• 3/4 c. sugar
• 1 egg
• 2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. milk
• 2 c. fresh blueberries
• Streusel (recipe follows)
• 1/2 c. brown sugar
• 3 Tbs. flour
• 1 Tbs. cinnamon
• 3 Tbs. butter
• 1/2 c. chopped pecans
• Combine sugar, flour, and cinnamon in bowl. Cut in utter with pastry blender until mixture resembles coarse meal.
• Stir in pecans

Preparation

Step 1

Cream butter in large mixing bowl; gradually add sugar, beating well. Add egg, and beat well.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Fold in blueberries.
Spoon batter into a greased and floured 9-inch springform pan. Sprinkle with Streusel. Bake at 375º for 40-45 minutes or until lightly browned. Cool in pan 10 minutes; loosen edges of cake with a knife, and remove rim from pan. Serve warm.