Blueberry Coffeecake with Almond Streusel

Blueberry Coffeecake with Almond Streusel Recipe
One bite and you will add this moist cake to your favorites list--it shows off the fruit to perfection. If you go blueberry picking this summer, freeze some for the winter; you can prepare this cake with frozen (unthawed) berries--bake a few minutes longer as needed.

Yield:

Serves 12 (serving size: 1 piece)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 264
Fat 9.5 g
Satfat 4.1 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 4 g
Carbohydrate 42 g
Fiber 2 g
Cholesterol 31 mg
Iron 1 mg
Sodium 280 mg
Calcium 73 mg

Ingredients

9 ounces unbleached all-purpose flour (about 2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 tablespoons sliced almonds
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
3/4 cup granulated sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 large egg, lightly beaten
1 cup nonfat buttermilk
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
Cooking spray

Preparation

1. Preheat oven to 375°.

2. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.

3. Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.

4. Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.

5. Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Sprinkle with brown sugar mixture. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Note:

Ruth Cousineau,

June 2014
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