Blueberry Lemon Streusel Coffee Cake
|Butter||125 Milliliter, softened (1/2 cup)|
|Granulated sugar||250 Milliliter (1 cup)|
|All purpose flour||500 Milliliter (2 cups)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sour cream||250 Milliliter (1 cup)|
|Grated lemon rind||15 Milliliter (1 tablespoon)|
|Blueberries||500 Milliliter (2 cups)|
|Packed brown sugar||175 Milliliter (3/4 cup)|
|All purpose flour||125 Milliliter (1/2 cup)|
|Butter||50 Milliliter (1/4 cup)|
Streusel: In bowl, stir together sugar, flour and cinnamon; cut in butter until crumbly.
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 (2.5 L) spring form 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 350°F (180°C) oven for about 1 hour and 15 minutes or until tester inserted in center comes out clean.
Let cool in pan for 10 minutes.
Remove side of pan and serve warm.