Blueberry Streusel Coffee Cake
Ingredients
TOPPING:
1/2 C. packed brown sugar
3 Tbsp. flour
2 tsp. cinnamon
2 Tbsp. butter
3/4 C. chopped pecans
BATTER:
2 C. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 C. butter
1 C. sugar
2 tsp. grated lemon rind
3 eggs
1 C. sour cream
2 C. blueberries
Cooking Instructions
First prepare topping – combine all ingredients until mixture resembles fine crumbs. Stir in nuts and reserve. 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 sour cream; blending well after each addition. Spread batter evenly over the bottom of a greased 13 x 9 x 2 inch pan. Sprinkle blueberries over batter. Sprinkle reserved topping over blueberries. Bake at 350 degrees for 30-35 minutes. Serve warm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)