Blueberry Crunch Coffee Cake
photo by Morning Biscotti
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Cake
- 177.44 ml all-purpose flour
- 177.44 ml whole wheat flour
- 177.44 ml raw sugar or 177.44 ml demerara sugar
- 9.85 ml baking powder
- 2.46 ml salt
- 0 vegetable oil
- 1 egg
- 118.29 ml milk
- 177.44 ml blueberries, fresh or thawed
-
Topping
- 78.78 78.78 ml brown sugar or 78.78 ml demerara sugar
- 14.79 ml white flour or 14.79 ml wheat flour
- 14.79 ml rolled oats
- 4.92 ml ground cinnamon
- 78.78 ml broken pecans or 78.78 ml walnuts
- 29.58 ml softened butter
directions
- Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
- Pour into a greased 9-inch baking pan, then spread the berries over the batter.
- Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
- Bake at 375 degrees for 25 to 35 minutes or until center is set.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Really easy to make and very tasty! I used demerara sugar in the cake and brown sugar for the topping. Made one change: I had no pecans or walnuts on hand so used chopped hazelnuts instead. Also mixed the topping ingredients by hand as I was too lazy to get the food processor out (ahem...!)! This is so yummy! Thanks for a great recipe!
RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.