Blueberry Lemon Streusel Coffee Cake Recipe
Ingredients
1/2 cup butter, softened 125 mL
1 cup granulated sugar 250 mL
2 eggs 2
1 tsp vanilla 5 mL
2 cups all-purpose flour 500 mL
1 tsp baking powder 5 mL
1/2 tsp baking soda 2 mL
1/2 tsp salt 2 mL
1 cup sour cream 250 mL
1 tbsp grated lemon rind 15 mL
2 cups blueberries 500 mL
STREUSEL:
3/4 cup packed brown sugar 175 mL
1/2 cup all-purpose flour 125 mL
1 tsp cinnamon 5 mL
1/4 cup butter 50 mL
Directions
Streusel: In bowl, stir together sugar, flour and cinnamon; cut in butter until crumbly.
Set aside.
In large mixing bowl, cream butter; add sugar and beat until light and fluffy.
Beat in eggs, one at a time.
Blend in vanilla.
Stir together flour, baking powder, baking soda and salt; using wooden spoon, stir into creamed mixture alternately with sour cream.
Stir in lemon rind.
Spread half of the batter in greased and floured 9-inch (2.5 L) spring form pan.
Sprinkle with half of the streusel and half of the blueberries.
Spread remaining batter over top.
Sprinkle with remaining blueberries, then remaining streusel.
Bake in 350°F (180°C) oven for about 1 hour and 15 minutes or until tester inserted in center comes out clean.
Let cool in pan for 10 minutes.
Remove side of pan and serve warm.
Set aside.
In large mixing bowl, cream butter; add sugar and beat until light and fluffy.
Beat in eggs, one at a time.
Blend in vanilla.
Stir together flour, baking powder, baking soda and salt; using wooden spoon, stir into creamed mixture alternately with sour cream.
Stir in lemon rind.
Spread half of the batter in greased and floured 9-inch (2.5 L) spring form pan.
Sprinkle with half of the streusel and half of the blueberries.
Spread remaining batter over top.
Sprinkle with remaining blueberries, then remaining streusel.
Bake in 350°F (180°C) oven for about 1 hour and 15 minutes or until tester inserted in center comes out clean.
Let cool in pan for 10 minutes.
Remove side of pan and serve warm.
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