Blueberry Pecan Crumb Cake

Recipe By:	Megan Siek
Serving Size:	12
Prep Time:	1:30
Categories:	Cakes

Amount	Measure	Ingredient	Preparation Method
2	cups	blueberries	
2	cups	flour	
2	tsp	baking powder	
1/2	tsp	salt	
1/4	cup	butter	(2 oz.)
1	tsp	vanilla	
1		egg	
3/4	cup	sugar	
1/2	cup	milk	
1		lemon rind	finely grated

		Streusel Topping:	
1/3	cup	flour	
1/2	cup	sugar	
1	tsp	cinnamon	
1/2	cup	pecans	finely chopped
1/4	cup	butter	(2 oz.)

Make streusel topping by cutting butter into dry ingredients until
mixture is crumbled. A food processor does this in a snap.  Cake: Sift
flour, baking powder, salt. Place blueberries in a medium bowl and
coat with 2 tablespoons of the flour mixture. In a large bowl cream
the butter, vanilla, sugar, egg, and lemon rind. Mix alternately to
blend: the creamed mixture, the flour mixture, and the milk.  Batter
will be stiff. Pour into a 9 inch round or square, buttered and
floured pan and spread with a spatula.  Cover batter with the
blueberries and then the streusel. Take your thumb and make deep holes
all across the surface of the cake, pressing each time to the bottom
of the cake.  Fun, huh?  Bake for 50 minutes at 375 degrees. Cool ten
minutes before turning out of pan.


Per serving: 294 Calories; 12g Fat (35% calories from fat); 4g Protein; 45g 
Carbohydrate; 40mg Cholesterol; 239mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 1 1/2 Fruit; 2 Fat; 1 1/2 Other 
Carbohydrates