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
1 8 ounce carton dairy sour cream
1 teaspoon baking soda
1/2 cup butter
3/4 cup granulated sugar
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
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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