SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Blueberry Streusel Coffee Cake

Makes: 16 servings
Prep 30 mins Bake 350°F 35 mins
Blueberry Streusel Coffee Cake
Ingredients
  • 1 1/2  cups  packed brown sugar
  • 1  cup  coarsely chopped nuts
  • 4  teaspoons  ground cinnamon
  • 1 8  ounce carton  sour cream
  • 1  teaspoon  baking soda
  • 3/4  cup  granulated sugar
  • 1/2  cup  butter, softened
  • 3  eggs
  • 1  teaspoon  vanilla
  • 2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 2  cups  fresh or frozen blueberries, thawed
  • 1  recipe Powdered Sugar Icing
Directions

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. For topping, in a small bowl stir together brown sugar, nuts, and cinnamon. In another small bowl stir together sour cream and baking soda.

2. In a large bowl combine granulated sugar and butter. Beat with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until combined. Add flour and baking powder; beat until combined. Beat in sour cream mixture.

3. Pour half of the batter into the prepared pan, spreading evenly. Sprinkle with blueberries and half of the topping. Carefully pour remaining batter over layers in pan, spreading evenly. Sprinkle with remaining topping.

4. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Drizzle with Powdered Sugar Icing. Serve warm or cool completely.

Powdered Sugar Icing
Ingredients
  • 1/2  cup  powdered sugar
  • 2  teaspoons  milk
  • 1/4  teaspoon  vanilla
  •  Milk
Directions

1. In a small bowl stir together powdered sugar, 2 teaspoons milk, and the vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make icing a drizzling consistency.

Nutrition Facts (Blueberry Streusel Coffee Cake)
  • Servings Per Recipe 16,
  • cal. (kcal) 345,
  • Fat, total (g) 14,
  • chol. (mg) 61,
  • sat. fat (g) 6,
  • carb. (g) 51,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 35,
  • pro. (g) 4,
  • vit. A (IU) 340,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 184,
  • Potassium (mg) 193,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe