Blueberry Streusel Coffeecake

Recipe Ingredients

		Topping
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
3 tablespoons	45ml	Flour
2 teaspoons	10ml	Cinnamon
2 tablespoons	30ml	Butter
3/4 cup	109g / 3.8oz	Chopped walnuts
		Batter
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Soda
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Butter
1 cup	198g / 7oz	Sugar
2 teaspoons	10ml	Grated lemon rind
3		Eggs
1 cup	237ml	Sour cream
2 cups	474ml	Fresh blueberries

Recipe Instructions

Preheat oven to 350 degrees. Grease a 13- by 9- by 2-inch pan; set aside.

To prepare topping: Combine all ingredients until mixture resembles fine crumbs. Stir in nuts and reserve.

To 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 to the creamed mixture; blending well after each addition.

Spread batter evenly in prepared baking pan. Sprinkle blueberries over batter. Sprinkle reserved topping over blueberries.

Bake for 30 to 35 minutes. Serve warm.

This recipe yields 12 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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