Superb Blueberry Streusel Coffee Cake

I have TONS of blueberries that I froze this summer. I’ve been scouring all of my resources finding the best blueberry recipes. This one is definitely a winner.

TOPPING
½ cup packed brown sugar
3 tablespoons flour (preferably whole wheat)
2 teaspoons cinnamon
2 tablespoons unsalted butter
¾ cup chopped walnuts

BATTER
2 cups flour (preferably whole wheat)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon Kosher or sea salt
½ cup unsalted butter
1 cup sugar or honey
2 teaspoons lemon zest (grated lemon rind)
3 eggs
1 cup sour cream or plain yogurt
2 cups fresh (or thawed frozen) blueberries

Measuring cups/spoons
Stand mixer
Mixing bowls
13 × 9 × 2 inch pan

Using butter and a light dusting of flour, grease the 13 × 9 × 2 inch pan

Prepare topping — combine all ingredients until mixture resembles fine crumbs. Stir in nuts and set aside.

Prepare batter — cream butter until fluffy, add sugar and lemon rind and beat well. Add eggs, one at a time, and beat well after each addition. Mix dry ingredients in a separate bowl and then add dry mixture alternately with the sour cream; blending well after each addition. Spread batter evenly over the bottom of a greased 13 × 9 × 2 inch pan. Sprinkle blueberries over batter. Sprinkle prepared topping over blueberries.

Bake at 350° degrees F for 30 – 35 minutes.

12 Servings

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Blueberries contain niacin, pyridoxine, folates and pantothenic acid and high amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. They also contain potassium, manganese, copper, iron and zinc.
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So yummy served warm. Perfect for a church tea or a family brunch

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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