Blueberry Streusel Coffee Cake


Blueberry Streusel Coffee Cake

Photo by Joyce F.

  • Prep Time


  • Total Time


  • Servings



  • Cake batter:

  • Cups flour

  • tsp. baking powder

  • tsp. baking soda

  • 1

    tsp. salt

  • ¾

    Cup butter, softened

  • 1

    Cup sugar

  • 3


  • Cups sour cream

  • 2


  • Streusel:

  • ¾

    Cup brown sugar

  • ¾

    Cup chopped walnuts

  • tsp. CINNAMON

  • 2

    Cups blueberries, rinsed and drained


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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