Tons of Blueberry Coffee Cake

Ingredients

• 1/4 cup butter
• 3/4 cup sugar
• 1 egg
• 1/2 cup milk, plus
• 2 tablespoons milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups blueberries

topping

• 1/2 cup brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 3 tablespoons butter

Directions

1. 1

   Preheat oven to 375. Grease 9 inch springform pan.

2. 2

   Sift together flour, baking powder and salt, set aside.

3. 3

   In a large bowl (I use my kitchen aid) cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine topping ingredients ( I added the nuts last) Cut in butter until crumbly -- then add nuts. Sprinkle over batter.

4. 4

   Bake for 45 minutes (for some reason when I make it -- it takes closer to 1 hour) until toothpick inserted into the center comes out clean.

5. 5

   Allow to cool.

6. 6

   I like to remove cake to cake plate and dust with powdered sugar.