Blueberry Coffeecake with Almond Streusel

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 264
  • Fat: 9.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 4g
  • Carbohydrate: 42g
  • Fiber: 2g
  • Cholesterol: 31mg
  • Iron: 1mg
  • Sodium: 280mg
  • Calcium: 73mg

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. 1. Preheat oven to 375°.
  2. 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. 3. Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.
  4. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Blueberry Coffeecake with Almond Streusel Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy