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.

Blueberry Streusel Coffee Cake

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  • 1  8  ounce carton 
    dairy sour cream
  • 1   teaspoon 
    baking soda
  • 1/2  cup 
  • 3/4  cup 
    granulated sugar
  • 3   
  • 1   teaspoon 
  • 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
In a small bowl, stir together sour cream and baking soda. Set aside.
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.
For topping, in another bowl, combine brown sugar, cinnamon, and nuts. Set aside.
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.
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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