Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake

Nuts and plump blueberries add flavor to this sour cream coffee cake. Serve it at a summer brunch when blueberries are at their sweetest.

Recipe from Midwest Living
SERVINGS
16
PREP TIME
20 mins

Blueberry Streusel Coffee Cake

Nuts and plump blueberries add flavor to this sour cream coffee cake. Serve it at a summer brunch when blueberries are at their sweetest.

Recipe from Midwest Living
Recipe from Midwest Living
Ingredients
  • 1  8  ounce carton dairy sour cream
  • 1   teaspoon baking soda
  • 1/2  cup butter
  • 3/4  cup granulated sugar
  • 3   eggs
  • 1   teaspoon vanilla
  • 2   cups all-purpose flour
  • 1 1/2  teaspoons baking powder
  • 1 1/2  cups packed brown sugar
  • 2   tablespoons ground cinnamon
  • 3/4  cup chopped nuts
  • 2   cups fresh or frozen blueberries, thawed
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Directions
1. 
In a small bowl, stir together sour cream and baking soda. Set aside.
2. 
In a mixing bowl, beat granulated sugar and butter with electric mixer on medium speed until well mixed. Beat in eggs and vanilla until well mixed. Add the flour and baking powder; beat until well mixed. Pour the foamy sour cream mixture into batter; mix well.
3. 
For topping, in another bowl, combine brown sugar, cinnamon, and nuts. Set aside.
4. 
Spread half of the batter into a greased 13x9x2-inch baking pan. Sprinkle blueberries over batter. Sprinkle with half of the topping. Carefully spread remaining batter over all; sprinkle remaining topping over.
5. 
Bake in a 325 degree F oven for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm or at room temperature. Makes 16 servings.
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