Blueberry Streusel Coffee Cake - 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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