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Sour Cream Streusel Coffee Cake

1 cup brown sugar
1/2 cup oatmeal
1 teas cinnamon
1/2 cup butter, chilled and cut into pieces
1/2 cup chopped walnuts

1 bag frozen blueberries, drained or 1 pint fresh blueberries, or 3 fresh
apples, peeled and sliced

3 1/3 cups flour
2 cups sour cream
2 cups sugar
1 cup vegetable oil
2 teas vanilla
2 teas baking powder
2 teas baking soda
1 teas salt
4 eggs

Preheat oven to 350 degrees.

Mix together first 3 ingredients Using fingers, mix in butter until
mixture resembles coarse crumbs. Mix in nuts.

Grease a 9x13 pan. Using electric mixer, cream sugar and oil in
large bowl. Add eggs 1 at a time, beating well after each addition.
Beat in sour cream and vanilla. Add flour, baking powder, baking
soda, and salt. Spoon half of batter into pan. Cover with fruit
layer. Sprinkle half of topping over fruit. Put remaining batter
over topping. Sprinkle remaining topping evenly over cake. Bake
until tester inserted into center of cake comes out clean, about
50 minutes. Cool 30 minutes. Cut into squares and serve.


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