Blueberry Streusel Coffee Cake

By srumbel

A classic coffee cake with blueberry filling, a pecan and walnut crumb topping, and vanilla glaze.
from apumpkinandaprincess.com

Ingredients

• Filling:
• 2 cups blueberries
• 1 cup water
• 2 tbsp lemon juice
• 1 1/4 cups sugar
• 1/3 cup cornstarch
• Cake:
• 3 cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup cold butter, cubed
• 2 eggs, lightly beaten
• 1 cup sour cream
• 1 tsp vanilla extract
• Crumb topping:
• 1/2 cup flour
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1/4 cup pecans, chopped
• 1/4 cup walnuts, chopped
• Vanilla Glaze:
• 1/2 cup confectioners sugar
• 2 tsp milk
• 1/2 tsp vanilla extract

Preparation

Step 1

In a large saucepan cook blueberries and water over medium heat for 5 minutes. Combine sugar and cornstarch in a small bowl. Add lemon juice, sugar and cornstarch to fruit; bring to a boil. Cook for 2 minutes or until thickened. Set aside to cool.
In a large bowl combine flour, sugar, baking powder, and baking soda. Add butter until mixture becomes coarse crumbs. Stir in eggs, sour cream, and vanilla.
Spread half the batter into a greased 13x9 inch pan. Add blueberry filling then remaining batter.
Sprinkle topping over cake.
Bake at 350 for 40-45 minutes. Combine confectioners sugar, milk, and vanilla extract in small bowl. Drizzle over warm cake.