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Blueberry Streusel Coffee Cake Recipe

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This recipe for Blueberry Streusel Coffee Cake, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Kelly Kirk
Added: Thursday, May 28, 2009


1/2 cup chopped pecans
1/4 cup packed light brown sugar
3 Tbsp. butter, melted
1/2 tsp. ground cinnamon
1 pkg. (18.25 oz.) plain yellow cake mix
1 pkg. (8 oz.) cream cheese, at room temperature
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/2 cup granulated sugar
1/4 cup whole milk
3 large eggs
1 1/2 cups fresh, frozen (unthawed), or canned (well drained) blueberries

Place a rack in the center of the oven and preheat the oven to 350. Lightly mist a 9 X 13 baking pan with vegetable oil spray. Set the pan aside.
For the streusel, place the pecans, brown sugar, melted butter, and cinnamon in a small mixing bowl and stir until well combined. Set the bowl aside.
Place the cake mix, cream cheese, oil, sugar, milk, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Scatter the drained blueberries over the top of the batter. Drop the streusel mixture by the teaspoonful over the blueberries. Place the pan in the oven.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 45 to 47 minutes. remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Slice the cake into squares and serve warm.




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