"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for BLUEBERRY STREUSEL COFFEE CAKE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


2 c. flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. softened butter
1 c. milk
1 egg
2 c. blueberries.

/4 c. chopped pecans
2-1/2 T. brown sugar
2 T. flour
1/4 t. ground cinnamon
1-1/2 T. butter

Mix all until crumbly. Prepare streusel. Beat remaining ingredients, except blueberries, in large bowl on low speed for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 2 minutes. Spread half of the batter in 9x9x2 greased pan; sprinkle with 1 c. blueberries. Top with remaining batter; sprinkle with remaining cup of blueberries; sprinkle with streusel.

Bake at 350 40-45 minutes. Drizzle warm coffee cake with mixture of: 1/2 c. powdered sugar, 1/2 t. grated lemon peel, 1 T. lemon juice.




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