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Blueberry Crunch Coffee Ring


1 cups all-purpose flour
cup sugar
1 tablespoon baking powder
teaspoon salt
teaspoon ground nutmeg
⅓ cup butter, firm
1 cup blueberries
1 egg
cup milk
1 teaspoon vanilla
Powdered sugar

Pecan Streusel Topping:-
cup pecans, finely chopped
cup brown sugar- firmly packed
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons butter or margarine


Preheat oven to 350ºF degrees.

Pecan Streusel Topping : Mix the finely chopped pecans, brown sugar, flour, cinnamon with the melted butter.

Pat half of the streusel mixture into a greased, floured 9-inch tube pan with a removable bottom; set aside.

In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.

Beat egg lightly with milk and vanilla; stir into berry mixture just until combined.

Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.

Bake cake for about 40 to 60 minutes or until a toothpick inserted in the middle comes out clean.

Let cool in pan for 15 minutes, then remove pan sides. Dust cake with powdered sugar.

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