Blueberry Streusel Coffee Cake


blueberrystreuselcoffeecakeBlueberry Streusel Coffee Cake

I took this to Bible study yesterday.  They loved it.

  • 2 cups all-purpose 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 or frozen blueberries
  • 1 cup chopped pecans, opt.

Streusel Topping

  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter

In a large bowl, combine the flour, sugar, baking powder and salt.  Whisk the egg, milk and butter; stir into dry ingredients.  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 degrees for 35 – 40 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

** If using frozen blueberries, use without thawing to avoid discoloring the batter.

Makes 9 servings.

“God works in us to grow us into what He wants us to be.”


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