Blueberry Streusel Coffee Cake

By á-3209

Penzeys

Ingredients

• Cake batter:
• 2 3/4 Cups flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 3/4 Cup butter, softened
• 1 Cup sugar
• 3 eggs
• 1 1/2 Cups sour cream
• 2 tsp. PURE VANILLA EXTRACT
• Streusel:
• 3/4 Cup brown sugar
• 3/4 Cup chopped walnuts
• 1 1/2 tsp. CINNAMON
• 2 Cups blueberries, rinsed and drained

Preparation

Step 1

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.