Blueberry Coffee Cake

My sister, Anna, recommended this coffee cake recipe to me after serving it at a breakfast she hosted. She raved about it, so I decided to give it a try. I made it yesterday and we had it for breakfast this morning. It's a dense coffee cake with a sweet crumb topping. It was perfect with a hot cup of chai. I modified the recipe slighty from the original. Here's the recipe...

Blueberry Coffee Cake
slightly adapted from Blueberry Coffee Cake III, allrecipes.com...

1/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries

Topping:
1/2 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1 cup pecans
1/4 cup butter, softened

Preheat oven to 375 degrees. Grease and flour a 9-inch springform pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. Batter will be somewhat stiff. In a food processor, combine sugar, flour, cinnamon and pecans. Pulse butter until crumbly. Sprinkle over the batter. Use several pecans to decorate cake. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Remove from springform pan and serve.