Blueberry Streusel Coffee Cake w/ Lemon Glaze

denise hagar

By
@grandmaX2

This is without the lemon glaze for my daughter in law who doesn't like lemon. Either way its very good!
This coffee cake is so good with the sweetness of the blueberries, the crunch of the streusel and the tang of the lemon glaze.


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Comments:

Serves:

10

Prep:

30 Min

Cook:

55 Min

Ingredients

1 c
butter, softened
1 1/2 c
sugar
2
eggs
1 c
sour cream
1 tsp
vanilla extract
1 2/3 c
all purpose flour
1 tsp
baking soda
1/4 tsp
salt
1 1/2 c
fresh blueberries

STRUSEL FILLING

1/2 c
brown sugar
1 tsp
cinnamon
1/2 c
chopped pecans

LEMON GLAZE

2 c
confectioners' sugar
1/2 tsp
lemon extract
3 to 4 Tbsp
water

Directions Step-By-Step

1
Preheat oven to 350'. Grease and flour a 9 inch bundt pan or spray with bakers secret.
2
In small bowl, stir together brown sugar, cinnamon and pecans. Set aside
3
In large bowl, cream together the butter and sugar until light and fluffy.
4
Beat in the eggs, one at a time.
5
Stir in sour cream and vanilla
6
Combine flour, baking powder and salt; stir into batterjust until blended. Don't over mix.
7
Fold in blueberries.
8
Spoon half of the batter into bundt pan. Sprinkle half of the stresuel over batter. Spoon remaing batter on top . Sprinkle remaining streusel over batter and lighlty pat down.
9
Bake for 55 to 60 minutes or until knife inserted comes out clean. Cool pan on wire rack.
10
Invert onto a serving dish
11
Whisk confectioner sugar, lemon extract and water to glaze consistancy. Drizzle over cake.

About this Recipe

Course/Dish: Fruit Breakfast