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Blueberry Streusel Coffee Cake

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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    9 servings

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. 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 slice: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g protein.

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