Blueberry Streusel Coffeecake

Blueberry Streusel Coffeecake

A week ago I volunteered to make some coffeecakes for a meeting we were having at church on Saturday morning. Just about everyone likes blueberries so I thought I’d try one using frozen blueberries. They worked just fine but be sure they are thawed and WELL drained before adding them to the batter. I took the picture before garnishing it with powdered sugar so you could see how delicious the blueberries look! This was a hit and several people wanted the recipe. I hope you enjoy it!

1 C. butter
2 C. sugar
2 eggs
1 C. light sour cream
1/2 t. vanilla
2 C. cake flour (or 1 3/4 C. regular flour mixed with 1/4 C. cornstarch)
1/4 t. salt
1 t. baking powder
1 C. frozen blueberries, thawed and drained well
Garnish: powdered sugar

1/2 C. brown sugar
1 t. cinnamon
3/4 C. chopped pecans
Mix the stresel ingredients until combined.

1. Cream butter and sugar; add eggs and mix well.
2. Stir in the sour cream and vanilla.
3. Mix together the dry ingredients and add to the wet ingredients.
4. Gently fold in the blueberries.
5. Pour 1/3 of the batter into a greased and floured bundt pan.
6. Sprinkle with half the streusel.
7. Pour another 1/3 of the batter over top and sprinkle with the rest of the streusel.
8. Top with the remaining batter and gently swirl through the layers with a knife.
9. Bake at 350 degrees for 1 hour. Cool and invert onto a plate. Dust with powdered sugar.
Serves 12 – 16.

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