Blueberry Coffeecake with Almond Streusel

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 Coffeecake with Almond Streusel.

 

Blueberry Coffeecake with Almond Streusel

 

Coffeecake 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.

 

 

Blueberry Coffeecake with Almond Streusel

 

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.

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Remove 2 tablespoons of the flour mixture and sprinkle over the blueberries, tossing to coat.

 

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Combine the brown sugar, oats, almonds, 1 tablespoon flour, and cinnamon in a medium bowl.

 

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Drizzle with 2 tablespoons melted butter and toss to combine. Set the bowl aside.

 

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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).

 

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Add egg; beat well.

 

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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).

 

PicMonkey Collage

 

Stir in rind and juice.

 

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Spoon half of batter into a 9×13-inch metal baking pan coated with cooking spray, spreading evenly in the pan.

 

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Sprinkle evenly with 1 cup blueberry mixture.

 

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Spoon remaining batter over blueberries.

 

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Sprinkle evenly with remaining 1 cup blueberry mixture.

 

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Sprinkle with brown sugar mixture.

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Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean.

 

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Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

 

Blueberry Coffeecake with Almond Streusel

 

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.

 

Blueberry Coffeecake with Almond Streusel

 

4.0 from 1 reviews
Blueberry Coffeecake with Almond Streusel
Author: 
Recipe type: Baking, Dessert, Breakfast, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 9 ounces unbleached all-purpose flour (about 2 cups)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups fresh blueberries
  • ⅓ cup packed brown sugar
  • ¼ cup old-fashioned rolled oats
  • 2 tablespoons sliced almonds
  • 1 tablespoon unbleached all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • ¾ cup granulated sugar
  • ¼ 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
Instructions
  1. Preheat your oven to 375°.
  2. 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.
  3. Remove 2 tablespoons of the flour mixture and sprinkle over the blueberries, tossing to coat.
  4. Combine the brown sugar, oats, almonds, 1 tablespoon flour, and cinnamon in a medium bowl.
  5. Drizzle with 2 tablespoons melted butter and toss to combine. Set the bowl aside.
  6. Add granulated sugar, ¼ cup butter, and oil to a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well.
  7. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. (I added ⅓ flour mixture, then ½ buttermilk, ⅓ flour, ½ buttermilk, final ⅓ flour).
  8. Stir in rind and juice.
  9. Spoon half of batter into a 9×13-inch metal baking pan coated with cooking spray, spreading evenly in the pan.
  10. Sprinkle evenly with 1 cup blueberry mixture.
  11. Spoon remaining batter over blueberries.
  12. Sprinkle evenly with remaining 1 cup blueberry mixture.
  13. Sprinkle with brown sugar mixture.
  14. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean.

 

Comments

  1. C Terdina says

    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.

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