Scrumptious Blueberry Coffee Cake

On Friday nights, I like to add a dessert to dinner to make it extra special, since it’s the start of the weekend.  This past week I was looking through my freezer, and came across these luscious blueberries that I had frozen.

I got a sudden craving for a really good blueberry cake, and found just the right recipe to use. It turned out better than I imagined–dense and sweet with loads of berries, and a crunchy candied top.

Here is the recipe I used: (modified from All recipes)
1/4 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups blueberries

Topping:
1/2 cup brown sugar
3 Tablespoons flour
1 teaspoon cinnamon
1/2 cup pecans, chopped
3 Tablespoons butter

In a mixing bowl, cream together the butter, sugar and egg. In a separate bowl, stir together the flour, baking powder and salt. Then add the milk and flour mixture alternately to the creamed mixture, while beating.

Once combined, gently stir in the blueberries, and pour into a greased and floured 9 inch pan.

For the topping, combine all ingredients, except butter, and then cut in the butter with a pastry blender, or I use two butter knives.

Sprinkle over the top of your batter, and then bake for 45 minutes in a preheated 375 degree oven,

or until a knife inserted in the middle comes out dry.

This would be yummy anytime, for breakfast, snack or as a dessert.

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