Recipe(tried): Blueberry-Lemon Streusel Coffee Cake.

This is another delicious and quick to make coffee cake!!

Blueberry-Lemon Streusel Coffee Cake

Blueberry-Lemon Streusel Coffee Cake
By the Canadian Living
Test Kitchen

Blueberry-Lemon Streusel Coffee Cake ------------------------------------------------------------
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Warm from the oven, this luscious layered coffee cake is
the ultimate come-over-for-coffee treat.

1/2 cup Butter, softened
1 cup Granulated sugar
2 Eggs
1 tsp Vanilla
2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 cup Sour cream
1 tbsp Grated lemon rind
2 cups Blueberries
STREUSEL:
3/4 cup Packed brown sugar
1/2 cup All-purpose flour
1 tsp Cinnamon
1/4 cup Butter STREUSEL: In bowl, stir together sugar, flour and cinnamon;
cut in butter until crumbly. Set aside.

In large mixing bowl, cream butter; add sugar and beat
until light and fluffy. Beat in eggs, one at a time. Blend
in vanilla.

Stir together flour, baking powder, baking soda and salt;
using wooden spoon, stir into creamed mixture alternately
with sour cream. Stir in lemon rind.

Spread half of the batter in greased and floured 9-inch
(2.5 L) springform pan. Sprinkle with half of the streusel
and half of the blueberries. Spread remaining batter over
top. Sprinkle with remaining blueberries, then remaining
streusel.

Bake in 350 F (180 C) oven for about 1 hour and 15 minutes
or until tester inserted in centre comes out clean. Let
cool in pan for 10 minutes. Remove side of pan and serve warm.Makes 8 to 10 servings.