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Blueberry Lemon Streusel Coffee Cake
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Brief Description
Coffee cake layered with streusel and blueberries and baked in a springform pan.
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Main Ingredient
blueberries
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Category: Breakfast
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Cuisine: German
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Prep Time: 35 min(s)
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Cook Time: 70 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: DeviTitus
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Posted On: Dec 11, 2018
Number of Servings:
Ingredients:
- 1/2 cups - butter
- 1 cups - granulated sugar
- 2 - eggs
- 1 teaspoons - vanilla
- 2 cups - all-purpose flour
- 1 teaspoons - baking powder
- 1/2 teaspoons - baking soda
- 1/2 teaspoons - salt
- 1 cups - sour cream
- 1 tablespoons - grated lemon rind
- 2 cups - blueberries
- 3/4 cups - packed brown sugar
- 1/2 cups - all-purpose flour
- 1 teaspoons - cinnamon
- 1/4 cups - butter
Directions:
For Streusel:
In a bowl, stir together sugar, flour and cinnamon; cut in butter until crumbly. Set aside.
In large mixing bowl, cream butter with 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 the batter in greased and floured 9-inch springform pan. Sprinkle with half the streusel and half the blueberries. Spread remaining batter over top. Sprinkle with remaining blueberries, then remaining streusel.
Bake in 350 degrees F (180 degrees 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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