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Blueberry Crunch Coffee Ring
1 1/2 cups all-purpose flour
3/4 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup butter, firm
1 cup blueberries
1/2 cup milk
1 teaspoon vanilla
Pecan Streusel Topping:
1/2 cup pecans, finely chopped
1/2 cup brown sugar, firmly packed
2 Tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 Tablespoons butter
Preheat oven to 350 degrees F
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.