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Wednesday, April 13, 2011

Blueberry Crunch Coffee Cake

Sorry but I don't remember where I  found this recipe.  I thought I had it bookmarked but guess not.  :(   So whoever out there posted this thank you.

Blueberry Crunch Coffee Ring

1 1/2 cup All-Purpose Flour
3/4 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Ground Nutmeg
1/3 cup Butter, firm
1 cup Blueberries
1 Egg
1/2 cup Milk
1 teaspoon Vanilla
Powdered Sugar
***Pecan Streusel Topping***
1/2 cup Pecans, finely chopped
1/2 cup Brown Sugar, firmly packed
2 tablespoons All-Purpose Flour
2 teaspoons Ground Cinnamon
2 tablespoons Butter or Margarine

Preheat oven to 350 degrees.
Pecan Streusel Topping: Mix the finely chopped pecans, brown sugar, flour, and cinnamon with the melted butter.
Pat half of the streusel mixture into a greased, floured 9-inch tube pan with a removeable bottom; set aside. (I didn't have a tube pan so just used my cheese cake one, it has the removable bottom)
In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently mix in the blueberries.
Beat egg lightly with milk and vanilla; stir into berry mixture just until combined.
Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.
Bake cake for about 40 to 60 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in pan for 15 minutes, then remove pan sides. Dust cake with powdered sugar. 

 Thanks for stopping by, have a wonderful day and remember to Find the Time to do ALL the things YOU love.

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