Blueberry Lemon Streusel Coffee Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • Streusel
  • 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.

    Brief Description

    Coffee cake layered with streusel and blueberries and baked in a springform pan.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  German

    Prep Time: 35 min
    Cook Time: 1 hour(s) 10 min


    Canadian Living's Country Cooking (Random House)

    Posted By:


    Posted On:

    December 11, 2018

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