Blueberry Streusel Coffee Cake

If you are as lucky as we are and can go pick blueberries for $12 a gallon then this recipe is for you! I modified some other recipes I had to make the hubby happy who complains that there are not enough blueberries in most baked goods. I ended up using 1 1/2 cups of berries but you can easily use frozen in place of the fresh. The berries this year were huge and the boys at least didn’t begin complaining until we were halfway into filling the second gallon bucket.To up the blueberry flavor I made a filling much like a quick jam. You will need:

1 cup blueberries (if using frozen don’t bother thawing)

Zest of half a lemon

1/4 cup water

2 tablespoons of sugar

Cook in a pan over medium heat until berries burst and the water is reduced. You are looking for a jam-like consistency. Allow to cool completely while you butter and flour a pan and make your streusel topping. I used a bundt pan for my cake but a 9 x 9 square pan would be fine just don’t unmold it after baking. The topping ingredients are:

2 tablespoons of butter (I used a butter-like substitute here)

1/3 cup brown sugar

1 teaspoon cinnamon

2 tablespoons wheat germ (whole wheat flour or regular flour is fine here)Set aside while you preheat the oven to 350 degrees and make the cake batter. For the batter you will need:

1/3 cup butter (again I used a substitute here to reduce fat)

2/3 cups sugar

Zest of half a lemon

Juice of one whole lemon (around 2 tablespoons)

2 eggs

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup sour cream

2 tablespoons of milk

1 cup flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup blueberries

In a mixer cream the butter and sugar together then add in the eggs, vanilla, and cinnamon. Mix until incorporated completely. In a separate bowl stir together the flour, baking powder, and salt. In another bowl mix together the milk and sour cream. Alternately add the flour and milk mixtures stirring after each addition. Once everything is mixed together you have a decision to make. I mixed the “jam” into the batter and the batter was purple. My kids like purple but you may not so you can always swirl it into the batter and not end up with a purple cake.See, very purple! Once you decide on that scoop half of your batter into the prepared pan. Spread it out evenly and top with the streusel and the 1/2 cup of whole berries (if using frozen then thaw these out). It should look like this:Now scoop the remaining batter on top of this filling and smooth it out to cover up your berries and streusel. Place on the middle rack and bake for 40 minutes or until a toothpick comes out clean. Allow to cool on a rack. This is not a tall cake so don’t think you failed when it comes out short! I glazed mine with 1 cup of powdered sugar mixed with some lemon juice and it was really good. Enjoy!

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