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Blueberry Streusel Coffee Cake Recipe

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This recipe for Blueberry Streusel Coffee Cake is from The McCafferty/Michalek Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Batter

2 ¾ cups flour
1 ½ tsp baking powder
1 ½ TSP baking soda
1 tsp salt
¾ cup butter, softened
1 cup sugar
3 eggs
1 ½ cup sour cream
2 tsp vanilla

Streusel
¾ cup brown sugar
¾ cup chopped walnuts
1 ½ tsp cinnamon
2 cups blueberries, rinsed and drained
Directions:
Directions:
Preheat oven to 350 degrees. Spray 13 x 9 pan or 2 loaf pans. 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 ¾ cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top with ½ batter mixture another third of the batter the rest if the berries and finally the remaining batter. Sprinkle on the reserved ¾ cup streusel topping. Bake 50-55 minutes or until toothpick come 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 cooled sprinkle with powdered sugar.

 

 

 

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