A moist fruity coffee cake with a crunch cinnamon streusel topping.
Ingredients
Batter:
½ cup butter, softened to room temperature
1½ cups sugar
2 eggs, room temperature
¾ cup sour cream (I use plain greek yogurt)
Zest of 1 medium lemon (optional)
1 teaspoon vanilla
3½ cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup light cream or milk (I use fat free milk so I add 3 tablespoons of cream and add milk to total 1 cup)
2-4 cups blueberries (see notes above)
Topping:
½ cup (1 stick) softened butter
¾ cup brown sugar
¾ cup flour
2 teaspoons cinnamon
1 cup chopped nuts (we like pecans), optional
Instructions
Preheat oven to 350°. Grease a 9 X 13 metal cake pan and set aside. In a small-medium bowl, mix topping ingredients until blended and set aside. Cream buttler and sugar until fluffy. Add eggs and beat on high for about 45 seconds. Beat in the sour cream/yogurt, lemon zest and vnailla. Add the flour, baking powder and salt. Start mixing these in and add the milk/cream. Mix just untill fully blended. Stir in fresh berries. If using frozen berries, see note above.
Spread into prepared cake pan and sprinke streusel evenly over the top, pressing slightly all over.
If using fresh berries, bake about 45 minutes to 1 hour, checking with toothpick test for doneness.
If using frozen berries, baking will take almost 2 hours. Start checking after 1¾ hours.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/blueberry-buckle/