Blueberry Streusel Coffee Cake |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Inspired by a recipe from the Creme de Colorado Cookbook. My family has just one word for this recipe: Awesome. Ingredients:
1/4 cup unsalted butter |
3/4 cup granulated sugar |
1 egg |
2 cups flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
1/4 teaspoon lemon extract |
1/4 teaspoon almond extract |
2 teaspoons poppy seeds |
1/3 cup milk |
2 cups fresh blueberries (best with fresh) or 2 cups frozen blueberries (best with fresh) |
1/2 cup packed light brown sugar |
3 tablespoons flour |
2 teaspoons cinnamon |
3 tablespoons butter |
1/2 cup chopped pecans |
Directions:
1. Heat oven to 375°F Grease a 10 springform pan.
2. Cream together butter, sugar, and egg.
3. Blend in flour, salt, baking powder, extracts, poppy seeds, and milk.
4. Fold in blue berries.
5. Combine topping ingredients using a fork or pastry cutter. Sprinkle over batter.
6. Bake 40-50 minutes or until a toothpick comes out clean.
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