Recipe Detail

Blueberry Lemon Streusel Coffee Cake

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Number of Servings:


  1. 1/2 cups - butter
  2. 1 cups - granulated sugar
  3. 2 - eggs
  4. 1 teaspoons - vanilla
  5. 2 cups - all-purpose flour
  6. 1 teaspoons - baking powder
  7. 1/2 teaspoons - baking soda
  8. 1/2 teaspoons - salt
  9. 1 cups - sour cream
  10. 1 tablespoons - grated lemon rind
  11. 2 cups - blueberries
  12. 3/4 cups - packed brown sugar
  13. 1/2 cups - all-purpose flour
  14. 1 teaspoons - cinnamon
  15. 1/4 cups - butter


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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