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Blueberry Streusel Coffee Cake

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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, softened
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

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. 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 at 375 for 35-40 min 9 servings