Elsie’s Blueberry Coffee Cake
with Almond Streusel Topping
Coffee Cake Ingredients
3/4 cup softened butter
1 cup sugar
4 eggs
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
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Directions
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.
Directions
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.
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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.
Enjoy!
Yield: about 12 - 16 servings.
Tip: Sweet raspberries or blackberries could be substituted for the blueberries.
