Mom's Blueberry Streusel Coffee Cake
I think one of the most perfect unions is that which exists between butter, flour, sugar, and cinnamon. In other words, streusel. I love anything with this crumbly, delicious, topping of perfection, so I take any and all opportunities to flex my streusel muscles when the chance arises. My husband and I are members of Pomona First Baptist Church and a young-married couple's Bible study. Each Sunday two couples sign up to bring snacks, and in an effort to impress my fellow students of the B-I-B-L-E, I made this fantastic breakfast treat. The result: a moist and delicious cake laden with blueberries topped with the perfect streusel...and I returned home from Bible study with an empty baking dish. Success!
Total Steps
5
Ingredients
13
Tools Needed
7
Ingredients
- 4 cup flour
- 1 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 cup milk
- 1 cup butter, softened
- 2 cup frozen blueberries
- 2 cup chopped pecans
- 1 cup sugar (for streusel)
- 2/3 cup flour (for streusel)
- 1/2 cup cold butter (for streusel)
- 1 teaspoon cinnamon
Instructions
Step 1
Combine 4 cups flour, 1 1/2 cups sugar, baking powder, and salt. Add the beaten eggs, milk, and softened butter. Beat well until combined. Fold in the frozen blueberries and chopped pecans.
Step 2
Spread the batter evenly into a greased 9x13 glass baking dish.
Step 3
In a separate bowl, combine the streusel ingredients: 1 cup sugar, 2/3 cup flour, and cinnamon. Cut in the cold butter until the mixture is crumbly. Sprinkle this streusel mixture evenly over the batter in the baking dish.
Step 4
Bake at 375 degrees F for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 5
Serve the coffee cake hot. Optionally, top with a pat of butter to melt through the cake.