BLUEBERRY-LEMON STREUSEL COFFEE CAKE

BLUEBERRY-LEMON STREUSEL COFFEE CAKE image

Yield 8-10 servings

Number Of Ingredients 17

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Streusel:
¾ cup packed brown sugar-175ml
½ cup all-purpose flour -125ml
1 teaspoon cinnamon -5ml
¼ cup butter -50ml
Cake:
½ cup butter -125ml
1 cup granulated sugar -250ml
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour-500ml
1 teaspoon baking powder-5ml
½ teaspoon baking soda -2ml
½ teaspoon salt -2ml
1 cup sour cream -250ml
1 tablespoon grated lemon rind
2 cups blueberries -500ml

Steps:

Streusel: In bowl, stir together sugar, four and cinnamon; cut in butter until crumbly. Set aside. Cake: 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 floured 9-inch springform pan. Sprinkle with half of the streusel and half of the blueberries. Spread remaining batter over top. Sprinkle with remaining blueberries, then remaining streusel. Bake in 350oF (189oC) oven for about 1 hour and 15 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes. Remove side of pan and serve warm.