I wasn’t sure I wanted to try yet another blueberry cake recipe since I already have a favorite, however, this just had to be added! This light flavorful cake is bursting with blueberries – yum! Next time I will omit a teaspoon of the lemon zest, as we felt it overpowered the cake.
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.
More From Cooking Light
Total: 1 Hour, 10 Minutes
- 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
- 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
- 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.
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