Blueberry Sour Cream Coffee Cake

If you have friends or relatives coming for Thanksgiving next week...or starving college students, you know how crucial it is to stock up on the pantry and refrigerator.  I am no exception.  Since it is just me and my husband at home now, I've been neglecting my pantry as of late.

I recently went to the grocery store to replenish for our girls' arrival and my total was more than most car payments...ouch!  Nonetheless, it beats hearing "there's nothing to eat here"!  Who am I kidding, three days into their stay that's exactly what they will be whining to me.

This coffee cake will make everyone happy when they wake up each morning, loving on the puppies with their coffee in hand and being slugs for the day in front of our fireplace.  I am really looking forward to a week with them in the house again.

Blueberry Sour Cream Coffee Cake

For the cake:
2 cups Original Bisquick baking mix
2/3 cup milk
2 Tbl sugar
1 egg
1 Tbl flour
1/2 cup Greek yogurt or sour cream
1 cup blueberries, fresh or frozen
1 Tbl freshly grated lemon zest

For the Streusel topping:
1/3 cup Original Bisquick baking mix
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 Tbl butter, softened

Heat oven to 375 degrees.  Grease a 9 inch round pan.  Make Streusel; set aside.

Stir remaining ingredients until blended.  Spread in pan.  Sprinkle with Streusel.

Bake 18 to 25 minutes or until golden brown and full baked throughout.

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