Blueberry Pecan Coffee Cake

Preheat oven to 350°F. Line an 8×8 baking pan with foil (make sure the foil hangs over two ends of the pan because you’ll use it as a handle to remove the finished cake) and spray with non-stick spray.

For the cake:
Whisk 1 cup of flour, baking powder and salt in bowl. Set aside.

Beat softened butter and oil in a large bowl with an electric mixer until combined evenly and light in color. Add in sugar and beat until smooth. Add eggs one at a time, mixing after each. Then add milk, lemon zest and vanilla and beat until smooth, about 1 minute. Scrape down the sides of the bowl. Add the flour mixture and beat on low speed just until incorporated. Pour batter into lined baking pan.

Place berries and apple in a small bowl, sprinkle with the remaining 1 tablespoon of flour and toss very gently to coat. Sprinkle the fruit over the batter and very gently press into the batter.

For the crumble topping:
Combine cold butter and sugar in a bowl. With two knives or a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form. Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.

Put pan into the heated oven. Bake the cake until a tester inserted in the center comes out clean and the nuts are a deep brown, 50 to 55 minutes. Remove from oven.

Let the cake cool in the pan on a wire rack for about 2 hours. Lift it out of the pan using the edges of the foil and place it onto a cutting board. Cut into 12 servings and serve.

Recipe adapted from Eating Well’s Berry-Pecan Coffee Cake.