Blueberry Coffee Cake III129 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.” - by Donean
Original recipe yields 1 - 9 inch spingform pan
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Amount Per Serving (12 total)
- 282 cal
- 10.9 g
- 43.8 g
Based on a 2,000 calorie diet
Reviews (129)Rate This Recipe
"Great recipe! I made three alternations. First, I added a little more milk as suggested by another reviewer so that the total amount was a little less than 3/4 c. It made it super easy to spread in th..." See moree pan. Second, I substituted slivered almonds for the pecans. Third, I added 2 T almond extract to the batter...the house smelled wonderful as it cooked for about 50 minutes. Be sure to use fresh blueberries so you don't get the bleeding from frozen blueberries. Thankfully, they are in season now so 2 cups should cost about $2.50. Overally, a great recipe - one that I am sharing at a potluck tonight with friends."
"This cake was so good, my husband loved it. I did add alittle more milk almost 3/4 cup. I added 1 tsp vanilla & 1/2 tsp almond extract. I cooked it on 350 for approx. 50 minutes, just keep checking it..." See more to make sure you do not overcook it. I used blueberries I had frozen as I pick lots each year. Do not unthaw the berries. I put on a papertowel to absorb the frost if there is some. I then mix them with 1-2 tbsp flour very gently. This really does make a difference when baking with frozen blueberries. I will make this cake from now on. Debra "
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