BLUEBERRY-LEMON STREUSEL COFFEE CAKE
As they say “Warm from the oven, this luscious layered coffee cake is the ultimate come-over-for-coffee treat”.
BLUEBERRY-LEMON STREUSEL COFFEE CAKE
Keywords: dessert
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- ½ tsp soda
- ½ tsp salt
- 1 cup sour cream
- 1 tbsp grated lemon rind
- 2 cups blueberries
Instructions
Preheat oven to 350F.
STREUSEL: In bowl, stir together sugar, flour and cinnamon; cut in butter until crumbly. Set aside.
In large mixing bowl, cream butter; add 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 of the batter in greased and flour 9 inch springform pan. Sprinkle with half the streusel and half of the blueberries. Spread remaining batter over top. Sprinkle with remaining blueberries, then remaining streusel.
Bake for about 1 hour and 15 minutes to 1 hour and 25 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes. Remove side of pan and serve warm.
Makes 8 to 10 servings.