CAKE- Heat oven to 350 degrees. Grease bottom and
1/2 inch up sides of 13x9x2-inch baking pan, set
aside. In small bowl, combine brown sugar, nuts and
cinnamon. Set aside. In another small bowl, stir
together sour ream and baking soda; set aside.
In large mixing bowl, combine butter and
granulated sugar; beat with electric mixer on
medium speed until well mixed. Beat in eggs and 1
tsp vanilla until well mixed. Add flour and baking
powder; beat until well mixed. Add sour cream
mixture; beat until well mixed.
Spread half of the batter into prepared pan.
Sprinkle blueberries over batter. Sprinkle half of
the nut mixture over the blueberries. Carefully
spread remaining batter over the topping; sprinkle
with remaining nut mixture. Bake at 250 for 35 to
40 minutes or until wooden toothpick inserted near
center comes out clean. Place cake on wire rack.
CONFECTIONERS' SUGAR ICING- In small bowl, combine
confectioners' sugar, milk, and 1/4 tsp vanilla.
Stir in enough additional milk, 1 tsp at a time, to
make icing of drizzling consistency. Drizzle icing
over cake. Serve warm or cool on wire rack.
Serving
Suggestions
Delicious with a cup of fresh-brewed coffee.
Originally Submitted
10/25/2023
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