This 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.
2 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 c. milk
1/2 c. butter, melted
1 c. fresh or frozen blueberries
1 c. chopped pecans
Streusel Topping:
1/2 c. sugar
1/3 c. all-purpose flour
1/4 c. cold butter
Recipe
Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder and salt. Whisk egg, milk and butter; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9 inch square baking pan.
For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.