Blueberry Coffeecake With Almond Streusel Recipe

Name: Blueberry Coffeecake With Almond Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces unbleached all-purpose flour (about 2 cups); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups fresh blueberries; 1/3 cup packed brown sugar; 1/4 cup old-fashioned rolled oats; 2 tablespoons sliced almonds; 1 tablespoon unbleached all-purpose flour; 1/4 teaspoon ground cinnamon; 2 tablespoons butter, melted; 3/4 cup granulated sugar; 1/4 cup butter, softened; 2 tablespoons canola oil; 1 large egg, lightly beaten; 1 cup nonfat buttermilk; 2 teaspoons grated lemon rind; 1 tablespoon fresh lemon juice; Cooking spray

Servings: persons

9 ounces unbleached all-purpose flour (about 2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 tablespoons sliced almonds
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
3/4 cup granulated sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 large egg, lightly beaten
1 cup nonfat buttermilk
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
Cooking spray

1
Preheat oven to 375u00b0.
2
Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.
3
Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.
4
Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.
5
Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Sprinkle with brown sugar mixture. Bake at 375u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

1233

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 9 ounces unbleached all-purpose flour (about 2 cups), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Blueberry Coffeecake With Almond Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Coffeecake With Almond Streusel

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