Blueberry Streusel Coffee Cake

By Yankee Magazine

Aug 06 2007

“This recipe for Blueberry Streusel Coffee Cake is a special favorite with our guests and is requested over and over.” Alternate layers of moist sour-cream cake and chewy fruit streusel. -Cleftstone Manor, Bar Harbor, Maine


Serves 16.


2-3/4 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup softened margarine
1 cup granulated sugar
3 eggs
1 pint sour cream
2 teaspoons vanilla
3/4 cup light brown sugar
3/4 cup chopped nuts
1 teaspoon cinnamon
2 cups blueberries


Combine flour, baking powder, soda, and salt. Set aside. Cream margarine and granulated sugar with electric mixer. Add eggs one at a time, beating well. Add flour mixture alternately with sour cream and vanilla to batter. Combine brown sugar, nuts, and cinnamon for streusel and set aside 1/2 cup. Toss the remainder in with the blueberries. Spread one third of batter in a 10-inch greased and floured tube pan. Sprinkle with half of the berry mixture, then spread another third of batter and sprinkle with remaining berry mixture. Top with remaining batter. Sprinkle on 1/2 cup reserved streusel. Bake at 350 degrees-375 degrees for 60-65 minutes. Cool 10 minutes.