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