Blueberry Streusel Cake

This is our favorite blueberry coffee cake. Sarah's friend, Heather, will sit in front of this cake and cut pieces off until half of the cake is gone. I found this recipe in a Redbook magazine in 1988 and have been making it ever since. I have used both frozen and fresh blueberries and the coffee cake is always good.

Streusal:

1/2 cup all-purpose flour

1/4 cup light brown sugar, firmly packed

1/2 tsp. ground cinnamon

1/4 cup butter or margarine, softened

1/4 cup chopped walnuts

Batter:

1/3 cup butter or margarine, softened

3/4 cup granulated sugar

1 8-oz container of sour cream

2 large eggs

1/2 tsp. vanilla extract

1 3/4 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cups fresh or frozen blueberries

1. Heat oven to 350 degrees F; grease a 9 or 91/2-inch springfoam pan.

2. Prepare streusal: In a small bowl, combine flour, brown sugar and cinnamon; using a fork cut in butter/margarine until mixture resembles coarse breadcrumbs. Stir in walnuts. Set aside.

3. In a large bowl with an electric mixer at medium speed, beat butter, sugar, sour cream, eggs, vanilla, flour, baking powder, baking soda and salt, to blend.

4. Increase speed to high, beat 5 minutes longer until very smooth, scraping down sides of bowl.

5. Pour batter into prepared pan. Scatter blueberries on top of batter; sprinkle streusel mixture evenly on top.

6. Bake for 1 hour or until cake is done when tested with a toothpick.

7. Cool cake in pan for about 30 minutes before removing sides of pan.

8. Serve warm with a dusting of powdered sugar.