Wednesday, May 16, 2012

Blueberry Streusel Coffee Cake - The Home Bakers



Welcome to The Home Bakers Coffee cakes reign supreme in my house.  My husband does not like chocolate (there has to be one in every group) and he does not go for anything gushy.  His request is for cakes with nuts so coffee cakes are perfect for us.  That means this group is also perfect for me.  I can't wait to make as many of the cakes as possible.

This is my second month as a member of THB and the choice of recipe is mine.  I didn't realize, when I chose the Blueberry Streusel Coffee Cake, that it was the cover recipe of Lou Seibert Pappas' book, Coffee Cakes, simple sweet and savory.  The group was started by Joyce from kitchen flavours.  Check her wonderful blog out and take a look at the linky to see what the rest of the bakers made.

 Another food group, hubby likes is fruit so blueberries was an excellent choice.  I love fruit in baked goods.  This had to be a winning recipe.

This is an easy cake to make.  I did mix my blueberries with a little flour before adding them to the batter to keep them from sinking although, I am not sure, it did much good.  I bake gluten-free so I made a few changes.  I used a brown rice mixture in place of the flour and rice milk plus vinegar in place of the buttermilk.  I don't think it changed the taste, at the end.

My husband is the judge of baked goods and this one got high ratings.

Join us at THB and enjoy all those coffee cakes and good company.

Blueberry Streusel Coffee Cake

Serves 10
Butter and flour for pan

Streusel topping:
2 tablespoons cold unsalted butter, cut into bits
¼ cup unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 cup (4 ounces) walnuts, chopped

Cake:
½ cup canola oil
½ cup granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour (gluten-free)
1 cup whole-wheat flour  (subbed gluten-free)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk or low-fat plain yogurt
2 cups fresh or frozen blueberries, or mixed blackberries, blueberries and raspberries


1. Preheat oven to 350 degrees. Lightly butter and flour a 9-inch springform pan.
2. To make 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.
3. To make the 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.
4. Bake 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.


From "Coffee Cakes: Simple, Sweet and Savory" by Lou Seibert Pappas
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16 comments:

  1. Yum. Love the look of this blueberry cake!

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  2. Wow your post is up already :D.
    Love your GF version. At my place also the cake was a hit.

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  3. never heard of this kind of cake.. love the idea of mixng the two together.. you have got it spot on Girl .. : )

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  4. You are up and early! Yup, this cake was a hit in my house too. I made half a recipe and everything was gone by the next day! We love the blueberries and the streusel. Looking forward to next bake! Have a lovely day, Chaya!

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  5. Looks delicious Chaya! Thanks for sharing...

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  6. Hi Chaya, good morning! I like the cake too! Have a nice day!
    Eileen @ Hundred Eighty Degrees

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  7. Looking all these cakes, i think I have to get mine done soon. Thanks for choosing this cake - it looks great.

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  8. nice! i must try baking with brown rice flour, is it purely brown rice flour or u mix with other kind of flour?
    does it change the texture of the cake?
    gluten free is always healthier option :)
    thks for sharing, i might bake this cake today / tomorrow :)

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  9. Hi Chaya,

    Must try your choice of flour the next time I bake.

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  10. hi chaya, nice to know you thru THB. i was looking forward to look at your cake as i read from the THB site earlier that you made a gluten free one. your cake looks very much like in the book! This is one cake that i really enjoyed eating! now hopping over to see the rest!

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  11. This is indeed a very tasty delicious cake! My family loved it & asked me bake it again but I'll have to wait till we harvest our raspberries & blackberries this summer! Gluten free sounds interesting. Will try out this flour next time I bake this cake! Have a lovely weekend! :)

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  12. I don't always love cakes with nuts in them, but this looks delightful

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  13. This looks good.;) I love nuts in cakes... nice to know you from THB ;)

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  14. Youre cake looks pretty with the sugar on top! Great pick for our third bake.
    The topping was the most favorite part of the people who got to taste mine, but i liked the hole cake.

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  15. Thanks for choosing this cake, Chaya! I absolutely love, love, love this cake! :)

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  16. Hi this is my first time joining THB. Thanks for choosing this cake. It is such a wonderful choice :)

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