Moist Blueberry Streusel Coffee Cake with Pecans
This delightful Blueberry Streusel Coffee Cake features a moist, tender crumb studded with juicy blueberries and crunchy pecans, all topped with a buttery, cinnamon-sugar streusel for a perfect breakfast or brunch treat.
Instructions
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1
Preheat oven to 375°F. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the sugar and softened butter until light and fluffy, about 5-7 minutes. Beat in the egg and milk, then fold the wet ingredients into the dry ingredients until just combined. Gently fold in the blueberries and pecans. Spread the batter into a greased 9-inch square baking pan.
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2
In a small bowl, combine the sugar and flour for the streusel topping. Cut in the cold butter until the mixture is crumbly. Sprinkle the streusel evenly over the batter. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow the coffee cake to cool on a wire rack before serving.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
