Blueberry coffeecake

Blueberry coffeecake

Ingredients/Components

• sugar - 3/4 c
• cinnamon - 1 Tbsp
• packed brown sugar
• milk - 1/2 c
• salt - 1/2 tsp
• flour - 2 c
• butter - 1/4 c
• baking powder - 2 tsp
• egg - 1 item
• finely chopped pecans - 1/2 c
• fresh blueberries - 2 c

How to make blueberry coffeecake:

Streusel:1/2 c. packed brown sugar3 Tbsp. flour1 Tbsp. cinnamon3 Tbsp. butter1/2 c. finely chopped pecans Streusel: Combine all except nuts; cut in butter until resembles coarse meal. Stir in pecans.

Cream butter in large bowl. Gradually add sugar; beat well. Add egg; beat well.

Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Fold in blueberries.

Spoon batter into greased and floured 9-inch spring-form pan. Sprinkle with streusel. Bake at 375° for 45 minutes or until lightly browned. Cool 10 minutes. Loosen from rim with knife. Serve warm.

Recipe categories: Breads, Breakfast, Coffee cakes.