Elsie’s Blueberry Coffee Cake
with Almond Streusel Topping
Coffee Cake Ingredients
3/4 cup softened butter
1 cup sugar
2 teaspoons fresh lemon juice
1 3/4 cup flour
2 teaspoons baking powder
2 cups fresh sweet blueberries
2 teaspoons lemon juice
Almond Streusel Toping Ingredients
1 cup flour
1/4 teaspoon sugar
1/2 cup slivered almonds, toasted
1/4 cup cold butter
Combine flour, sugar, and almonds. Cut in cold butter, as if you’re making a pie dough, until mix resembles a coarse meal. Makes 1 1/2 cups.
Grease and flour a 13 x 9 baking pan. Preheat oven to 350º.
In a small bowl, make the almond streusel topping and set a side.
In a separate bowl, toss fresh blueberries with the remaining 2 teaspoons lemon juice and set aside.
In a large bowl, using a mixer, cream butter and sugar until light and fluffy, Add eggs one at a time slowly, beat between each addition. Stir in 2 teaspoons lemon juice.
In a separate bowl combine flour and baking powder. Mix well.
Stir the flour and baking powder mixture into the butter, sugar, and egg creamed mixture. Mix well.
Pour batter into the prepared pan and spread evenly.
Sprinkle the blueberries/lemon on top of the batter then sprinkle the almond streusel on top of the blueberries and bake for 40-50 minutes until center is firm or until a toothpick or knife inserted into the center comes out clean.
Remove from oven onto a repack and let cool completely and serve.
Yield: about 12 - 16 servings.
Tip: Sweet raspberries or blackberries could be substituted for the blueberries.