Blueberry Streusel Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This coffee cake smells wonderful as it bakes and tastes even better. I substitute freshly ground whole grain flour for part of the all-purpose. **PLEASE NOTE**. If you substitute store- bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose. Ingredients:
2 cups all-purpose flour or 2 1/2 cups freshly ground soft wheat flour or 2 1/2 cups oat flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 egg |
1/2 cup milk |
1/2 cup butter, softened |
1 cup fresh blueberries or 1 cup frozen blueberries |
1 cup chopped pecans |
1/2 cup sugar |
1/3 cup all-purpose flour |
1/4 cup cold butter |
Directions:
1. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
2. Add egg, milk and butter; beat well. Fold in blueberries and pecans.
3. Spread into a greased 9-in. square baking pan.
4. For topping, combine sugar and flour in a bowl; cut in butter until crumbly.
5. Sprinkle over batter.
6. Bake at 375 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Yield: 9 servings.
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