Blueberry Streusel Coffeecake

By dkosik

Ingredients

• 1 (8-oz.) pkg. sour cream
• 1 tsp. baking soda
• 1/2 c. butter
• 3/4 c. sugar
• 3 eggs
• 1 tsp. vanilla
• 2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 1/2 c. brown sugar
• 1 T. cinnamon
• 3/4 c. chopped nuts
• 2 c. fresh or frozen/thawed blueberries

Details

Servings 16

Preparation

Step 1

In small bowl, stir together sour cream and baking soda. Set aside. In mixing bowl, beat butter and sugar with electric mixer on medium speed until well combined. Then beat in eggs and vanilla. Add flour and baking powder and beat to mix well. This is the batter. Pour the foamy sour cream mixture into batter; mix well. In another bowl, combine brown sugar, cinnamon & nuts (=topping). Spread HALF the batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle all blueberries over batter in the baking pan. Sprinkle HALF the topping onto the blueberry layer. Drop large tablespoons of the remaining batter all around the topping layer, and then spread the clumps of batter to smooth it out. Sprinkle remaining topping on the cake. Bake in 325 degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.