Blueberry Streusel Coffee Cake

READY IN: 1hr 15mins
Recipe by Chef Glaucia

This delicious ( and good for you ) easy-to-bake cake offers a crunchy sweet topping of toasted walnuts and brown sugar streusel.

Top Review by HokiesMom

A very nice coffee cake. I did adjust it by using chopped almonds in place of the walnuts for the topping. I used plain yogurt in place of the buttermilk also as you stated as an alternative. I really liked the flavors with the wheat flour and the blueberries (used fresh). Thanks for sharing! Made for a tag in the I Recommend Tag Game based on Marz's review!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lightly butter and flour a 9-inch spring form pan.
  3. To make the streusel topping: Combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
  4. To make the cake : In a large bowl, combine the oil, sugars, eggs and vanilla and beat with a wooden spoon or electric mixer until smooth.
  5. In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.
  6. Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.
  7. Beat until smooth. Stir in the berries.
  8. Turn into the prepared pan and sprinkle evenly with the topping.
  9. Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.
  10. Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.
  11. Cut into wedges to serve.

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