Wednesday, January 6, 2010

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!

Blueberry Streusel Coffee Cake:

4 cups flour
1 1/2 cups sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 cup milk
1 cup butter, softened
2 cups frozen blueberries
2 cups chopped pecans

1 cup sugar
2/3 cups flour
1/2 cup cold butter
1 tsp. cinnamon

Combine flour, sugar, baking powder, and salt. Add egg, milk, and butter. Beat well. Fold in berries and pecans. Spread into a greased 9x13 glass baking dish. In a separate bowl, combine dry streusel ingredients; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degress for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Delicious when hot with a pat of butter on top to melt through cake (although my picture clearly was shot before the butter had a chance to melt completely!).

Note: This recipe can be cut in half and baked in a 9-inch baking dish, the cooking time would be reduced to 30-40 minutes.

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