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Blueberry Streusel Coffee Cake

Source of Recipe


From "Coffee Cakes" by Lou Seibert Pappas






List of Ingredients



• -- Streusel Topping --
  
• 2 Tbsp cold unsalted butter, cut into bits
  
• 1/4 cup unbleached all-purpose flour
  
• 1/3 cup firmly packed light brown sugar
  
• 2 tsp ground cinnamon
  
• 1 cup (4 ounces) walnuts, chopped
  
• .
  
• -- Cake --
  
• 1/2 cup canola oil
  
• 1/2 cup granulated sugar
  
• 1/2 cup firmly packed light brown sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1 cup unbleached all-purpose flour
  
• 1 cup whole-wheat flour
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1 cup buttermilk or lowfat plain yogurt
  
• 2 cups fresh or frozen blueberries (or mixed blackberries, blueberries, and raspberries)
  






Instructions



1. Preheat oven to 350° F. Lightly butter and flour a 9-inch springform pan.
   
   
2. To make streusel topping:
   In a medium bowl or a food processor, combine butter, flour, brown sugar and cinnamon. Cut butter in with your fingers or process until the mixture forms coarse crumbs. Stir in nuts and set aside.
   
   
3. To make the cake:
   In a large bowl, combine oil, sugars, eggs and vanilla, and beat with a wooden spoon or electric mixer until smooth. In a medium bowl, combine flours, baking powder, baking soda, and salt. Stir to blend. Add to creamed mixture, alternating with the buttermilk or yogurt. Beat until smooth. Stir in fresh or frozen berries. Turn into the prepared pan and sprinkle evenly with topping. Bake 35 to 40 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack 10 minutes, then remove the pan sides and let cool completely. Cut into wedges to serve.
   
   Serves 10