Superb Blueberry Streusel Coffee Cake

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

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Prep Time 20

Cook Time 35

Servings: 12

Course: Breakfast

Cuisine: American

Calories: 383

Ingredients Method Nutrition Notes

Ingredients

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

Method

Using butter and a light dusting of flour, grease a 13 x 9 x 2 inch pan.
Prepare the topping: combine the brown sugar, flour, cinnamon, and butter until the mixture resembles fine crumbs. Stir in the nuts and set aside.
Prepare the batter: cream the butter until fluffy, add the sugar and lemon rind and beat well.
Add the eggs, one at a time, and beat well after each addition.
Mix the dry ingredients in a separate bowl and then add the dry mixture alternately with the sour cream, blending well after each addition.
Spread the batter evenly over the bottom of the greased pan. Sprinkle the blueberries over the batter. Sprinkle the prepared topping over the blueberries.
Bake at 350°F for 30-35 minutes.

Nutrition

Calories: 383kcalCarbohydrates: 49gProtein: 6gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 78mgSodium: 250mgPotassium: 132mgFiber: 2gSugar: 29gVitamin A: 489IUVitamin C: 3mgCalcium: 72mgIron: 2mg

Notes

So yummy served warm. Perfect for a church tea or a family brunch.

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