Mornings, Reflection and Blueberry Nut Streusel Coffee Cake

Some mornings are just quite ones. Do you ever have those? 

A little time to reflect and be grateful for all that you have. I was thinking about that today and enjoying my tea with this lovely Blueberry Nut Streusel Coffee Cake.

We spend so much time running from here to there trying to get everything done that we don't often take the time to just sit and relax and reflect. Even if it is just for a few minutes. 


I am guilty of not taking time but today, I decided to stop and enjoy the morning. The weather here in central Florida was just beautiful - not too hot but sunny and breezy. 

A great morning to share with you this Blueberry Nut Streusel Coffee Cake. 

I must confess that you should let this coffee cake cool for about 30 minutes, but I was too anxious to wait that long. What happened to taking time to reflect? I know, I just wanted to taste it. It smelled so good baking.

I think there is something about blueberries in coffee cake - they just seem to go together. Do you agree? 

Add in a nut streusel, frosting and you have just made my morning. 

If you need a few moments to yourself in the morning or maybe you just want to enjoy some blueberry coffee cake, grab your tea or coffee and try this tasty Blueberry Nut Streusel Coffee Cake.

 Recipe                                                                               Print

Blueberry Nut Streusel Coffee Cake

Ingredients:

• 1 1/2 cups packed brown sugar
• 1 cup coarsely chopped walnuts
• 2  teaspoons ground cinnamon
• 1 8 - ounce carton dairy sour cream
• 1 teaspoon baking soda
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 cups fresh or frozen blueberries, thawed

Directions:

1. Preheat oven to 350 degrees F. For topping, in a small bowl, combine brown sugar, nuts, and cinnamon. Set aside. In another small bowl, stir together sour cream and baking soda. Set aside. Grease a 13x9x2-inch baking pan. Set aside.
2. In a large bowl, combine granulated sugar and softened butter; beat with an electric mixer on medium speed until well mixed. Beat in eggs and vanilla until well mixed. Add the flour and baking powder; beat until well mixed. Add the foamy sour cream mixture; beat until well mixed.
3. Spread half of the batter into the prepared pan. Sprinkle blueberries over batter. Sprinkle half of the topping over the blueberries. Carefully spread remaining batter over the topping; sprinkle remaining topping over the batter.
4. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Drizzle with Powdered Sugar Icing. Serve warm, or cool on a wire rack.

Powdered Sugar Icing

Ingredients:

• ½ cup sifted powdered sugar
• 2 teaspoons milk, plus additional for drizzling consistency
• ¼ teaspoon vanilla

Directions:

1.    In a small bowl combine powdered sugar, milk, and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make icing of drizzling consistency.

The post  Mornings, Reflection and Blueberry Nut Streusel Coffee Cake first appeared on Eclectic Red Barn.