This blueberry 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
Blueberry Streusel Coffee Cake
Blueberries
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1 large egg, room temperature
- 1/2 cup whole milk
- 1 cup fresh or frozen blueberries
- 1 cup chopped pecans
- streusel topping:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter
Directions
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy, 5-7 minutes. 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.
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