Blueberry Crunch Coffee Cake
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photo by Morning Biscotti
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![photo by stormylee](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/12/49/92/picZ6mXRE.jpg)
![photo by stormylee](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/12/49/92/picJJxIDD.jpg)
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Cake
- 3⁄4 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 3⁄4 cup raw sugar or 3/4 cup demerara sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 vegetable oil
- 1 egg
- 1⁄2 cup milk
- 3⁄4 cup blueberries, fresh or thawed
-
Topping
- 1⁄3 1/3 cup brown sugar or 1/3 cup demerara sugar
- 1 tablespoon white flour or 1 tablespoon wheat flour
- 1 tablespoon rolled oats
- 1 teaspoon ground cinnamon
- 1⁄3 cup broken pecans or 1/3 cup walnuts
- 2 tablespoons 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
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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.