Blueberry Streusel Coffee Cake

Recipe by Chef Glaucia
READY IN: 1hr 15mins
YIELD: 16 slices




  • Preheat oven to 350°F.
  • Lightly butter and flour a 9-inch spring form pan.
  • 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.
  • 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.
  • In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.
  • Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.
  • Beat until smooth. Stir in the berries.
  • Turn into the prepared pan and sprinkle evenly with the topping.
  • Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.
  • Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.
  • Cut into wedges to serve.