Blueberry Coffee Cake III

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch springform pan. (5 minutes)

Recipe View 3 mins In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside. (3 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the egg until well combined. (2 minutes)

Recipe View 7 mins Gradually add the flour mixture to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix. (7 minutes)

Recipe View 3 mins Gently fold in the blueberries. (3 minutes)

Recipe View 2 mins Pour the batter into the prepared springform pan and spread evenly. (2 minutes)

Recipe View 3 mins In a separate small bowl, combine brown sugar, 3 tablespoons flour, cinnamon, and chopped pecans. (3 minutes)

Recipe View 5 mins Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 1 mins Sprinkle the streusel topping evenly over the batter. (1 minute)

Recipe View 45 mins Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. (45 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan. Allow to cool completely on a wire rack before serving. (10 minutes cooling)