Yummy Pecan Blueberry Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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I made this for my mom's birthday and everyone loved it! Have it with a big glass of cold milk for an extra-special treat. This cake is nice and sweet but not too much with a yummy crunchy pecan topping! It will rise up very pretty in the oven and has a great flavor and texture. Ingredients:
1/4 cup margarine |
3/4 cup white sugar |
1/2 cup milk |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups frozen blueberries |
1 egg |
1/2 cup brown sugar |
3 tablespoons all-purpose flour |
1 teaspoon ground cinnamon |
1/2 cup chopped pecans |
3 tablespoons margarine |
Directions:
1. Preheat oven to 375°F Spray an 8 or 9-inch round pan with cooking spray and shake a little bit of flour all around in the pan to lightly coat the inside of pan with the flour.
2. Sift together the 2 cups flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg.
4. Beat in the flour mixture alternately with the milk, mixing just until combined. Fold in blueberries. Pour batter into prepared pan.
5. In a small bowl combine all topping ingredients except margarine, then cut in margarine until crumbly. Sprinkle evenly over batter.
6. Bake in pre-heated oven for around 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly before serving.
7. Serve for a happy birthday breakfast or just when you're feeling decadent! :).
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