Blueberry Sour Cream Streusel Coffee Cake
 
* exported from mastercook * 
 
 
recipe by : 
serving size : 14 preparation time :0:00 
categories : breakfast and brunch 
 
amount measure ingredient -- preparation 
  method
-------- ------------ -------------------------------- 
2 cup  all-purpose flour
1 dash  salt
1 tsp  baking powder
1 tsp  baking soda
1/2 cup  margarine
1 cup  sugar
2 large  eggs
1 cup  sour cream
1 tsp  vanilla extract
1 cup  blueberries, frozen
  streusel topping:
1/2 cup  brown sugar
3/4 Tbsp  all-purpose flour
1/2 tsp  cinnamon
1 Tbsp  margarine -- melted
1/2 cup  chopped walnuts -- toasted
 
preheat oven to 350f. grease bottom and sides of a 9" tube pan. 
lightly dust the bottom with flour, shaking off any excess. stir together 
flour, salt, baking powder, and baking soda; set aside. using an electric 
mixer, beat together the margarine and sugar until the mixture is creamy 
and light in color. add eggs, one at a time, beating well after each 
addition until each egg is completely incorporated into the batter. 
 
alternately stir flour mixture and sour cream into margarine mixture, 
beginning and ending with flour. add vanilla, beating until batter is 
smooth and all ingredients have been incorporated. stir in blueberries. 
spoon 1/2 batter into prepared pan. cover with 1/2 streusel topping. 
add remaining batter and top with remaining streusel topping. bake for 
30-35 minutes or until toothpick inserted near the center comes out clean. 
cool on a wire rack for 10 minutes before removing from the pan. 
 
streusel topping: stir together topping ingredients. 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 285 calories; 14g fat (43.9% 
calories from fat); 4g protein; 36g carbohydrate; 1g dietary fiber; 34mg 
cholesterol; 249mg sodium. exchanges: 1 grain(starch); 1/2 lean meat; 0 
fruit; 0 non-fat milk; 2 1/2 fat; 1 1/2 other carbohydrates. 
 
 
 
 
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(ID: 7064) Mirror: rec.food.recipes: Tue, Jul 6, 2004


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