Blueberry Streusel Coffeecake Recipe

• 1/2 c. brown sugar - (packed)
• 3 Tbsp. flour
• 2 tsp cinnamon
• 2 Tbsp. butter
• 3/4 c. minced walnuts
• 2 c. all-purpose flour
• 1 tsp baking pwdr
• 1 tsp soda
• 1/2 tsp salt
• 1/2 c. butter
• 1 c. sugar
• 2 tsp grated lemon rind
• 3 x Large eggs
• 1 c. lowfat sour cream
• 2 c. fresh blueberries

1. Preheat oven to 350 degrees.
2. Grease a 13- by 9- by 2-inch pan; set aside.
3. To prepare topping: Combine all ingredients till mix resembles fine crumbs.
4. Stir in nuts and reserve.
5. To prepare batter: Cream butter till fluffy, add in sugar and lemon rind and beat well.
6. Add in Large eggs, one at a time, and beat well after each addition.
7. Mix dry ingredients in a separate bowl and then add in dry mix alternately with the lowfat sour cream to the creamed mix; blending well after each addition.
8. Spread batter proportionately in prepared baking pan.
9. Sprinkle blueberries over batter.
10. Sprinkle reserved topping over blueberries.
11. Bake for 30 to 35 min.
12. Serve hot.
13. This recipe yields 12 servings.

brown sugar, flour, cinnamon, butter, walnuts, flour, baking pwdr, soda, salt, butter, sugar, lemon rind, eggs, sour cream, fresh blueberries

Taken from cookeatshare.com/recipes/blueberry-streusel-coffeecake-88396 (may not work)