Blueberry Streusel Coffee Cake
|All purpose flour||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Frozen blueberries||1 Cup (16 tbs) (fresh or)|
|Pecans||1 Cup (16 tbs), chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs), cold|
In a mixing bowl, combine flour, sugar, baking powder and salt.
Add egg, milk and butter; beat well.
Fold in blueberries and pecans.
Spread into a greased 9-in.square baking pan.
In another bowl, combine sugar and flour; cut in the butter until crumbly.
Sprinkle over the batter.
Bake at 375° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.