BLUEBERRY STREUSEL COFFEE CAKE

2-3/4 cups flour
l-l/2 tsp. baking powder
l-l/2 tsp. baking soda
l tsp. salt
3/4 cup butter, softened
l cup sugar
3 eggs
l6 oz. sour cream
2 tsp. vanilla
Streusel:
3/4 cup brown sugar
3/4 cup chopped walnuts
l tsp. cinnamon
2 cups blueberies, rinsed and drained
Heat oven 375. Grease & flour l0″ bundt pan. Combine flour, baking powder, baking soda & salt in bowl. Set aside. In separate bowl with electric mixer cream butter & sugar until fluffy. Add eggs one at a time beating well after each. Add flour mixture alternatley with sour cream and vanilla. Mix until blended well. Combine streusel ingredients except for the blueberries and reserve l/2 cup of it. Toss the rest of the streusel with the berries. Spread l/3 of the batter in the pan; top with l/2 of berry mixture, another third of the batter, the rest of the berries and finally the remaining batter. Sprinkle on the reserved l/2 cup of streusel topping. Bake 60-65 mins. or until pick comes out clean. Cool l0 mins. on wire rack. Carefully turn pan over onto cake staand and remove from pan. When completely cooled sprinkle with powdered sugar.
Serves l0 to l2 Penzey’s