Tender, lemon-scented sour cream coffeecake with fresh blueberries and a crunchy streusel topping.

Blueberry Streusel Coffeecake

Topping:
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons butter
3/4 cup chopped walnuts

 

Batter:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup granulated sugar
2 teaspoons grated lemon rind
3 large eggs
1 cup sour cream
2 cups fresh blueberries

1. Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch pan; set aside.
2. To prepare topping: Combine all ingredients until mixture resembles fine crumbs. Stir in nuts and reserve.
3. To prepare batter: Cream butter until fluffy, add sugar and lemon rind and beat well. Add eggs, one at a time, and beat well after each addition.
4. Mix dry ingredients in a separate bowl and then add dry mixture alternately with the sour cream to the creamed mixture; blending well after each addition.
5. Spread batter evenly in prepared baking pan. Sprinkle blueberries over batter. Sprinkle reserved topping over blueberries.
6. Bake for 30 to 35 minutes. Serve warm.

Makes 12 servings.