Blueberry Streusel Coffee Cake

• 2 2 1/2 cups freshly ground soft wheat flour or 2 1/2 cups oat flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/2 cup butter, softened
• 1 cup fresh blueberries or 1 cup frozen blueberries
• 1 cup chopped pecans
• STREUSEL TOPPING
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 cup cold butter

1. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
2. Add egg, milk and butter; beat well. Fold in blueberries and pecans.
3. Spread into a greased 9-in. square baking pan.
4. For topping, combine sugar and flour in a bowl; cut in butter until crumbly.
5. Sprinkle over batter.
6. Bake at 375 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Yield: 9 servings.

freshly ground soft wheat flour, sugar, baking powder, salt, egg, milk, butter, fresh blueberries, pecans, streusel, sugar, flour, cold butter

Taken from www.food.com/recipe/blueberry-streusel-coffee-cake-273535 (may not work)