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Source: Tupperware Recipes

Blueberry Streusel Coffeecake
Fresh blueberries make this a great treat for breakfast or dessert.
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Serves: 12
Prep Time: 5 minutes
Cook Time: 12-15 minutes
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1/4 cup (1/2 stick) butter or margarine
1/3 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup sliced natural almonds
Cake:
2 1/2 cups all-purpose flour or 1 1/2 cups granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter or margarine
3 eggs
1 cup dairy sour cream
1 1/2 teaspoons vanilla
1/2 pint blueberries
glaze
1/2 cup confectioners' sugar
1 tablespoon milk




1. Preheat oven to 350° F. Spray a microwave-safe 2-quart casserole baking dish with nonstick cooking spray.
2. For streusel, in small bowl, combine butter, sugar, flour and cinnamon until crumbly; add almonds; set aside.
3. For cake, in a large bowl, stir together flour, sugar, baking powder and soda. In the bowl of an electric mixer set at low, beat the butter until smooth. Add the dry ingredients and beat until the butter is distributed and mixture is just a little crumbly. Add the eggs, sour cream and vanilla, and beat on medium speed until combined. Pour 2/3 batter into prepared pan. Top batter with blueberries then pour remaining batter over berries. Bake in the preheated oven 30-35 minutes or until the cake is browned on top, but still wobbly in center.
4. Remove from the oven and sprinkle the streusel evenly over the top. Microwave on Medium High (70% power) for 5 to 7 minutes or until cake tester inserted in center comes out clean; cool. Combine the glaze ingredients and drizzle over the cake.





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