Blueberry Streusel Coffee Cake Recipe

By norsegal8

Ingredients

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

Preparation

Step 1

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.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Originally published as Blueberry Streusel Coffee Cake in Taste of Home
June/July 1996, p29