BLUEBERRY SOUR CREAM COFFEE CAKE Makes 12 servings
2 ¼ cups flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon sale ¾ cup butter, room temperature ¾ cup sugar 1 teaspoon vanilla 2 eggs 1 cup sour cream 1 cup fresh or frozen blueberries (more or less)
Streusel Mixture 1/3 cup flour 1 teaspoon cinnamon 2/3 cup light brown sugar ¼ cup (1/2 stick) cold, firm butter 2/3 cup chopped walnuts (may use up to 1 cup)
PREHEAT OVEN TO 350 DEGREES F. Grease and flour 13X9-inch glass baking dish. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream together butter, sugar and vanilla. Beat in eggs one at a time until fluffy. Add flour mixture to creamed butter/egg mixture alternately with sour cream.
To make streusel mixture: In a small bowl, combine flour, cinnamon and brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in walnuts and set aside. Spread ½ batter into baking dish. Sprinkle with blueberries and ½ streusel mixture. Carefully spoon on remaining batter. Sprinkle with remaining streusel. Bake for approximately 40 minutes, or until a toothpick inserted in center of coffee cake comes out clean.