By Lori Snedden, Taste of Home
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.
Total Time
Prep: 20 min. Bake: 35 min. + cooling
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 egg
- 1/2 cup 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.
