1/2 cup packed light brown sugar
3 tablespoons flour
2 tablespoons butter
2 teaspoons cinnamon
3/4 cup chopped walnuts
8 tablespoons (1 stick) butter
1 cup sugar
2 teaspoons grated lemon peel
3 large eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups blueberries


1. Prepare Topping: In a small bowl, combine brown sugar, flour, butter and cinnamon. Blend with two forks until mixture resembles fine crumbs. Stir in nuts and reserve.
2. Prepare Batter: Preheat oven to 350 degrees F. In a mixer, cream butter until fluffy, add sugar and lemon peel and beat well. Add eggs, one at a time, and beat well after each addition. In a medium bowl, sift together dry ingredients. Add dry mixture to mixer, alternating with the sour cream; blending well after each addition. Spread batter evenly over the bottom of a greased 13 x 9 x 2-inch pan. Sprinkle blueberries over batter. Sprinkle reserved topping over blueberries. Bake for about 30 minutes, until a toothpick inserted in the center come out clean.

You could also make this coffee cake with raspberries or blackberries, or a combination of all three.

Blueberry Streusel Coffee Cake
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