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Categories: Breakfasts, Desserts

Blueberry streusel coffee cake

Blueberry streusel coffee cake
Bryan Chan / Los Angeles Times

Like any old reader, I don't take well to change. But there's redesign and then there's desecration. When I opened a recent Taste of Home, America's most reliably gritty food magazine, it had been invaded by a glossy opening spread ... Read more

Total time: 55 minutes | Serves 9
Note: Adapted from Taste of Home, August 2005.

Streusel topping

  • 1/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter

Step 1Combine the sugar and flour in a bowl; cut in the butter until crumbly. Set aside.

Coffee cake

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped pecans
  • Streusel topping

Step 1In the bowl of an electric mixer, combine the flour, sugar, baking powder and salt. Add the egg, milk and butter; beat well. Gently fold in the blueberries and pecans. Spread into a greased 9-inch-square baking pan.

Step 2Sprinkle streusel topping over the batter.

Step 3Bake at 375 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Each serving:
455 calories; 6 grams protein; 52 grams carbohydrates; 3 grams fiber; 26 grams fat; 11 grams saturated fat; 65 mg. cholesterol; 190 mg. sodium.
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