Blueberry Pecan Coffee Cake
Ingredients
- 1½ cups flour
- 1½ teaspoons baking powder, strained to remove lumps
- ½ teaspoon baking soda, strained to remove lumps
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup buttermilk
- ½ cup brown sugar
- 2 eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 cup blueberries, picked over, rinsed and drained
Streusel
- 1/3 cup brown sugar
- 1½ teaspoons cinnamon
- 1 tablespoon butter, softened
- ½ cup toasted pecans, coarsely chopped
- 1 tablespoon flour
Instructions
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. For streusel, combine all ingredients in a small bowl. Set aside. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together buttermilk, brown sugar, eggs and melted butter. Pour liquid over flour mixture and stir together just until dry ingredients are incorporated. Pour batter into prepared pan. Sprinkle blueberries on top, scattering evenly. Crumble streusel evenly over blueberries. Bake 35-40 minutes until a toothpick inserted in the middle comes out clean. Cool on a rack.
Notes
Makes 1 8x8” cake Enjoy a slice of this old-fashioned streusel cake South Florida-style, with a cafecito.
