Best, easiest and yummy coffeecake ever, by my friend Tanya!
2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 cup butter, softened
1 cup fresh or frozen blueberries
1 cup chopped pecans (optional in my books)
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter
Preheat oven to 375°
In a large bowl, combine flour, sugar, baking powder and salt.
Whisk egg, milk and butter; stir into dry ingredients.
Fold in blueberries and pecans (or not).
Spread into a greased 9-in. square baking pan.
For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter.
Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack.
Yield: 9 servings