Blueberry Pecan Coffee Cake

1. 1

   Preheat oven to 350u00b0F. Line an 8x8 baking pan with foil (make sure the foil hangs over two ends of the pan because you'll use it as a handle to remove the finished cake) and spray with non-stick spray.

2. 2

   For the cake:

3. 3

   Whisk 1 cup of flour, baking powder and salt in bowl. Set aside.

4. 4

   Beat softened butter and oil in a large bowl with an electric mixer until combined evenly and light in color. Add in sugar and beat until smooth. Add eggs one at a time, mixing after each. Then add milk, lemon zest and vanilla and beat until smooth, about 1 minute. Scrape down the sides of the bowl. Add the flour mixture and beat on low speed just until incorporated. Pour batter into lined baking pan.

5. 5

   Place berries and apple in a small bowl, sprinkle with the remaining 1 tablespoon of flour and toss very gently to coat. Sprinkle the fruit over the batter and very gently press into the batter.

6. 6

   For the crumble topping:

7. 7

   Combine cold butter and sugar in a bowl. With two knives or a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form. Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.

8. 8

   Put pan into the heated oven. Bake the cake until a tester inserted in the center comes out clean and the nuts are a deep brown, 50 to 55 minutes. Remove from oven.

9. 9

   Let the cake cool in the pan on a wire rack for about 2 hours. Lift it out of the pan using the edges of the foil and place it onto a cutting board. Cut into 12 servings and serve.

10. 10

    Recipe adapted from Eating Well's Berry-Pecan Coffee Cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.