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Blueberry Streusel Coffee Cakes Recipe

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This recipe for Blueberry Streusel Coffee Cakes, by , is from Our Family Cookbook , 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!

Debbie Bader


3/4 cup light brown sugar
3/4 cup chopped walnuts
1 teaspoon cinnamon
2 cups fresh or frozen blueberries, thawed
3/4 cup unsalted butter, softened
1 cup sugar
3 large eggs
16 ounces sour cream
2 teaspoon vanilla extract
2 3/4 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt

Preheat oven to 375.
Combine brown sugar with walnuts and cinnamon; reserve 1/2 cup for topping. Toss remaining mixture with blueberries. Beat butter and sugar at medium speed in bowl until light and fluffy, add eggs, one at a time, beating well after each addition. In a small bowl mix together the sour cream and vanilla, in another bowl mix flour, baking soda, baking powder and salt together, add flour mixture to batter alternately with sour cream mixture, beating just until blended. Spoon half of the batter evenly into 24 lightly greased and floured muffin cups, sprinkle half of the berry mixture evenly over batter. Spoon remaining batter evenly over berries, top with remaining berries and brown sugar mixture. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool coffee cakes in pans for 10 minutes. Remover to wire racks, serve warm or at room temperature.




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