Blueberry Streusel Coffee Cake
Recipe from
Midwest Living
Nuts and plump blueberries add flavor to this sour cream coffee cake. Serve it at a summer brunch when blueberries are at their sweetest.
Servings:
16 servings
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Ingredients
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1 8-ounce cartondairy sour creamsee savings
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1 teaspoonbaking sodasee savings
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1/2 cupbuttersee savings
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3/4 cupgranulated sugarsee savings
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3eggssee savings
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1 teaspoonvanillasee savings
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2 cupsall-purpose floursee savings
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1-1/2 teaspoonsbaking powdersee savings
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1-1/2 cupspacked brown sugarsee savings
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2 tablespoonsground cinnamonsee savings
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3/4 cupchopped nutssee savings
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2 cupsfresh or frozen blueberries, thawedsee savings
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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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Philadelphia: With the texture of a crumb cake but the sturdiness of a biscuit, andon weekends servest as proof. 47. Streusel Bar, Ingrid's Kitchen , Oklahomawhich was like a sort of light crumb cake meets gooey butter cake. Oh goodness read more...
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