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Blueberry Streusel Coffee Cake

By

Penzeys

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • Cake batter:
  • 2 3/4 Cups flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 Cup butter, softened
  • 1 Cup sugar
  • 3 eggs
  • 1 1/2 Cups sour cream
  • 2 tsp. PURE VANILLA EXTRACT
  • Streusel:
  • 3/4 Cup brown sugar
  • 3/4 Cup chopped walnuts
  • 1 1/2 tsp. CINNAMON
  • 2 Cups blueberries, rinsed and drained

Details

Servings 10
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350°. Grease and flour a 9x13 pan. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternating with the sour cream and VANILLA. Beat for an additional 2-3 minutes, until well blended. Combine the streusel ingredients except for the blueberries and reserve 3/4 cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved 3/4 cup streusel topping. Bake 50-55 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan. When completely cooled (2 hours or so) sprinkle with powdered sugar.

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