Blueberry Coffee Cake III

Blueberry Coffee Cake III

157

"A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel."
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Ingredients

1 h servings 282 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

157
  1. 201 Ratings

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Most helpful positive review

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...

Most helpful critical review

Found this pretty flat-tasting despite the addition of 2 tsp of vanilla. I took it to a neighbor's house for a coffee date and her first comment was, "Wow, this tastes healthy." Not what you wan...

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...

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 check...

truly the best coffee cake I've ever made. It recieved great raves from my bible study group. I used frozen berries making the batter stiff and spreading in the pan a bit challenging butit did...

This coffee cake was wonderful! I didnt add the pecans because I didnt have any on hand. I also just baked it in a 9x9 greased pan. It was beautiful when I took it out of the oven. I am maki...

Wonderful coffee cake with great topping! I made one slight alteration by substiting 2 tsp. vanilla for an equivalent quantity of the milk. I did notice that it took more like an hour to finis...

thanks a ton, Donean! as others suggested, added the 1/4 C milk and it worked simply and perfectly. (i also nixed the cinnamon in the streusel, just cause that seemed sorta outta sorts with blu...

Great recipe! This is a good-not too sweet(very moist at 350 for 42 minutes) cake with a crunchy topping and generous amount of blueberries. Very pretty in my glass cake keeper(I like that it ...

I made this for overnight guests to serve as breakfast. They loved it! Very simple to make and delicious. It is not very sweet, which is great for my personal taste, but those who like it swe...

OMG! Everyone loved it. I did add extra milk as other reviewers recommended.