Blueberry Streusel Coffee Cake

2 cups all-purpose 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 or frozen blueberries
1 cup chopped pecans

Streusel topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in blueberries and pecans. Spread into a greased 9-inch square baking pan.

For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

(I doubled this recipe and baked in a 13x9 pan)