Blueberry Coffee Cake

Summer to me means fresh juicy blueberries- just fresh picked, ripped to perfection! My problem with blueberries is I can eat a whole pint before I even bake a cake or a pie.  What I love about my blueberry coffee cake is that it fits my requirements for summer, simple, easy, delicious and make ahead. This cake is short on time and long on taste.

    PECAN STREUSEL
    ¾ cup all purpose flour
    1 cup pecans, chopped
    ½ cup firmly-packed light brown sugar
    ¼ cup granulated sugar
    1 teaspoon ground cinnamon
    1 teaspoon ground cardamom
    1 teaspoon salt
    1 stick cold, unsalted butter, cut into small pieces
    
    CAKE
    1 ½ cups all purpose flour
    ¾ cup granulated sugar
    2 teaspoons baking powder
    ½ teaspoon ground cardamom
    1 egg
    4 T unsalted butter, melted
    3/4 cup cream
    2 tsp vanilla extract
    1 cup blueberries, plus more for garnish



    Prepare the Pecan Streusel: Preheat oven to 350°F. Stir together chopped pecans, brown sugar, cinnamon, salt, 3/4 cup flour, 1/2 cup granulated sugar, and 1 teaspoon ground cardamom in a medium bowl. Add 1/2 cup cold butter pieces, and, using your fingers or a pastry blender, combine until a sandy texture is achieved.
    Prepare the Cake: Sift together baking powder, 1 1/2 cups flour, 3/4 cup granulated sugar, and 1/2 teaspoon cardamom. Beat cream, vanilla, egg, and 4 tablespoons melted butter with an electric mixer on medium-high speed until frothy, about 1 minute. Fold in the flour mixture with a spatula until blended. Do not overmix.
Arrange the blueberries  evenly over the batter, pressing them into the batter just a bit. Cover the top evenly with the Pecan Streusel, pressing lightly.
    Bake in preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in pan on a rack 1 hour. Remove sides of pan before serving. Serve with vanilla ice cream.

Enjoy!