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.
The image featured at the top of this post is ©iStock.com/Siraphol.