Blueberry Streusel Coffee Cake

Recipe by brkfst cook
READY IN: 1hr 40mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • to prepare struesel topping: In a medium sized bowl combine all ingredients use a pastry cutter to cut butter into dry ingredients until mixture is crumbly and about the size of tiny peas -- set aside. if you have a food processor go for it!
  • In a large bowl cream butter and sugar and vanilla until fluffy.
  • add eggs one at a time, beating well after each addition.
  • combine flour, baking powder, baking soda, and salt in a seperate bowl.
  • add half of the container of sour cream and beat until well combined.
  • gradually add half of your dry ingredients and beat until well combined.
  • add the rest of the sour cream, beat. then add the rest of the dry ingredients and beat on high for 2 minutes.
  • gently fold in your blueberries, being careful not to break them.
  • spray a 9x13 pan with "pam" on the bottom only.
  • add 1/2 of the batter and spread to cover the bottom of the pan.
  • sprinkle 1/2 of the struesel topping on top of the batter.
  • pour remaining batter on top and spread to cover.
  • take a butter knife and make swirls all the way through the batter. this will give you the swirls in the cake when finished baking.
  • sprinkle remaining struesel on top
  • place in a 350 degree preheated oven for 70-75 minutes or until toothpick inserted comes out clean.
  • let cool
  • cover tightly.
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