Blueberry streusel coffee cake
Easy to bake cake with crunchy sweet topping
Sourced from: Coffee Cakes by Lou Seibert Pappas
Streusel Topping: 2 tablespoons cold unsalted butter, 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 firmly packed light brown sugar, 1/2 cup granulated 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, 2 cups fresh or frozen blueberries.
Preheat the oven to 350 deg F. Lightly butter and flour a 9-inch spring form pan. To make the streusel topping: In a medium bowl or a food processor, combine the butter, flour, brown sugar, and cinnamon. Cut the butter in with your fingers or process 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, baking powder, baking soda, and salt. Stir to blend. Add to 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 35 to 40 minutes, or until the 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 and serve.