Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Blueberry Streusel Coffee Cake
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- #63491
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
butter for pan
flour for pan
STREUSEL TOPPING
2 tablespoons cold unsalted butter, cut into bits
1/4 cup unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 cup walnuts, chopped
CAKE
1/2 cup canola oil
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or low-fat plain yogurt
2 cups fresh or frozen blueberries or mixed blackberries, blueberries and raspberries
directions
Preheat oven to 350 degrees F. Lightly butter and flour a 9-inch springform pan.
For Streusel Topping: In a medium bowl or a food processor, combine butter, flour, brown sugar and cinnamon. Cut butter in with your fingers or process until the mixture forms coarse crumbs. Stir in nuts and set aside.
For Cake: In a large bowl, combine oil, sugars, eggs and vanilla, and beat with a wooden spoon or electric mixer until smooth.
In a medium bowl, combine flours, baking powder, baking soda and salt. Stir to blend. Add to the creamed mixture, alternating with the buttermilk or yogurt. Beat until smooth. Stir in fresh or frozen berries.
Turn into the prepared pan and sprinkle evenly with topping. Bake for 35 to 40 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 10 minutes, then remove the pan sides and let cool completely. Cut into wedges to serve.
added by
superchefster
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 15, 2011
Yummy! Wonderful Recipe! I was looking for a cake recipe using blueberries and yogurt. I followed the recipe as stated. I did not use an electric beater. I wire whisked the wet ingredients and folded in the dry & yogurt with a large rubber spatula. I did not overmix. The only change is I used a 10" springform pan. The blueberries were frozen and I lightly coated them with some of the flour mixture before tossing them in. I also had to increase cooking time by 20 minutes. But worth every minute. My husband is on his 2nd piece as I write this! :)
June 8, 2010
I searched for a blueberry coffee cake recipe that calls for 1 C. buttermilk and 2 C. fresh blueberries because that was what I had on hand and needed to use. Boy, am I glad I chose this one! I was skeptical because it had no picture or review, but I was excited that it also called for unbleached all purpose flour and whole wheat flour. I chose not to use the streusel topping in the recipe because my husband does not like nuts. I was excited to have an opportunity to use my springform pan as well. The entire middle was far from done at 35-40 minutes, so it did require a good 15-20 minutes more of baking time. We took it to a friend's house for a visit and didn't get to try it for a day or two, and it was fantastic! Super moist! And our friends requested that we leave the remaining half with them. I am going to make it for family visiting this weekend. I'll make it the same way this time, but next time, I might try baking it in a 9" X 13" pan to see if it is done closer to the 35 minute mark. Truly the most delicious coffee cake I have ever had.