Blueberry streusel coffee cake
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ¾ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | Egg -- beaten | |
| ½ | cup | Milk |
| ½ | cup | Butter or margarine -- |
| Softened | ||
| 1 | cup | Fresh or frozen blueberries |
| 1 | cup | Pecans -- chopped |
| Streusel: | ||
| ½ | cup | Sugar |
| ⅓ | cup | All-purpose flour |
| ¼ | cup | Cold butter or margarine |
Directions
In a mixing bowl, combine flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in blueberries and pecans.
Spread into a greased 9-in. square baking pan. In another bowl, combine sugar and flour; cut in the butter until crumbly. Sprinkle over the batter. Bake at 375 for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
Recipe By : Taste Of Home June/July '96