July 13, 2011

Blueberry Streusel Coffee Cake

I love, love, love blueberries! Mouth watering pies and tarts, jams and sauces, muffins, breads and scones-there's no limit to what you can do with the blueberry! And as far as I'm concerned, you can never have too many blueberry anything recipes. This one pairs this wonderful fruit with a simple yet delicious sour cream coffee cake.

1 8-ounce container sour cream (I use light)
1 teaspoon baking soda
1/2 cup butter
3/4 cup sugar
3 eggs
1 teaspoon vanilla or almond extract
2 cups flour
1-1/2 teaspoons baking powder
1-1/2 cups brown sugar
2 tablespoons cinnamon
3/4 cup chopped nuts
2 cups fresh or frozen blueberries, thawed

In a small bowl, stir together the sour cream and baking soda. Set aside. In a mixing bowl, beat butter and sugar with electric mixer on medium speed until well combined. Beat in the eggs and flavoring and mix well. Add the flour and baking powder; add until well mixed. Pour the foamy sour cream mixture into batter; mix well. For the topping, in another bowl, combine brown sugar, cinnamon and nuts. Set aside. Spread half of the batter into a greased 13x9 baking dish. Sprinkle blueberries over batter. Sprinkle with half the topping. Carefully spread the remaining batter over all; sprinkle remaining topping on cake. Bake in a 325 oven for 55-60 minutes or until a toothpick inserted in center comes out clean.

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