My boyfriend and I were visiting friends this weekend and I wanted to bring a little something for everyone to enjoy. This month’s Cooking Light gave me the perfect recipe: Blueberry Coffee Cake with Almond Streusel.
Coffee cake can refer to two different dishes: a cake made with coffee, or a cake that is served with coffee. This coffeecake is the latter and can be served for breakfast or as a dessert.
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
Preheat your oven to 375°. Weigh or lightly spoon 9 ounces flour into dry measuring cups and level with a knife. Add the flour, baking powder, baking soda, and salt to a medium sized bowl, stirring to combine.
Remove 2 tablespoons of the flour mixture and sprinkle over the blueberries, tossing to coat.
Combine the brown sugar, oats, almonds, 1 tablespoon flour, and cinnamon in a medium bowl.
Drizzle with 2 tablespoons melted butter and toss to combine. Set the bowl aside.
Add granulated sugar, 1/4 cup butter, and oil to a large bowl; beat with a mixer at medium speed until blended (about 2 minutes).
Add egg; beat well.
Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. (I added 1/3 flour mixture, then 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, final 1/3 flour).
Stir in rind and juice.
Spoon half of batter into a 9×13-inch metal baking pan coated with cooking spray, spreading evenly in the 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.
This coffeecake didn’t stand a chance, most of it was gone after dinner!
I don’t know if I picked up a particularly good batch or if it’s been a good year for blueberries, but the berries were really fantastic! I suggest serving some fresh blueberries along side the coffeecake.
- 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
- Preheat your oven to 375°.
- Weigh or lightly spoon 9 ounces flour into dry measuring cups and level with a knife. Add the flour, baking powder, baking soda, and salt to a medium sized bowl, stirring to combine.
- Remove 2 tablespoons of the flour mixture and sprinkle over the blueberries, tossing to coat.
- Combine the brown sugar, oats, almonds, 1 tablespoon flour, and cinnamon in a medium bowl.
- Drizzle with 2 tablespoons melted butter and toss to combine. Set the bowl aside.
- Add granulated sugar, 1/4 cup butter, and oil to a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well.
- Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. (I added 1/3 flour mixture, then 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, final 1/3 flour).
- Stir in rind and juice.
- Spoon half of batter into a 9×13-inch metal baking pan coated with cooking spray, spreading evenly in the 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.
Beautiful! Anything that combines streusel with fresh berries is a winner in my book!
Mary Frances recently posted..Mother’s Day Dinner with Cornish Hens and Sauerkraut Â
I like everything with blueberries 🙂 this coffeecake is not exception 😀
Medeja recently posted..Itališkas Apverstas Slyvų Pyragas/ Italian Plum Upside Down Cake
These look soooo good and I just happen to blueberries in the fridge. Thanks for sharing.
Laura | Baking Outside the Box recently posted..Magic Casement Pattern ~ The Lost Granny Squares Series
I made this and it turned out really good. Question: should leftovers be refrigerated?
Hi Jean!
Glad you liked the recipe! I would probably wrap it completely in tin foil or store in an airtight container and refrigerate it.
Hello. Thanks for sharing your step-by-step photos with us.
I was surprised that you didn’t reference Cooking Light in your recipe cut-out at the bottom of the page. I have been a subscriber for many years and love to spread the word about what a great magazine it is.
Thanks again.