Blueberry Lemon Pecan Coffee Cake

Cake Ingredients

2 Cups Blueberries
1 zest from 1 large Lemon
1 Egg beaten
2 Cups Flour
2 tsp Baking Powder
1 tsp Salt
1 Cup Sugar
1 tsp Vanilla
1 Cup Butter melted
1/2 Cup Buttermilk

Struessel Topping Ingredients

1/3 Cup Sugar
1/4 Cup of Flour
1/4 Cup chopped Pecans
1/2 tsp ground Cinnamon
3 Tablespoons cold Butter

Cake Directions:

• Toss Blueberries in 1/4 Cup of flour in a small bowl. Set aside
• Combine flour, baking powder, salt, lemon zest and sugar in a large bowl.
• Mix together melted butter, buttermilk, beaten egg, and vanilla. Add to the dry mix. Combine until just incorporated. Fold in the blueberries carefully.

Struessel Directions:

• Mix sugar, flour, pecans, and cinnamon in a medium bowl. Cut in cold butter.
• Scatter struessel topping in clumps over the top of the coffee cake batter.

Place in a greased 9x13 pan. Cook at 350 degrees for 45 minutes or until toothpick comes out clean. Enjoy!!!