Blueberry Streusel Coffeecake

By Spookie

Considered an American creation.

Ingredients

• For the streusel topping:
• 2 tablespoons cold unsalted butter, cut into bits, plus more butter for greasing the pan.
• 1/4 cup unbleached all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 2 tsp ground cinnamon
• 1 cup(4 ounces) chopped walnuts
• For the batter:
• 1/2 cup canola oil
• 1/2 cup firmly packed light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup unbleached all-purpose flour
• 1 cup whole-wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 2 cups fresh or frozen buleberries or a combination of blackberries, blueberies, and raspberries

Details

Servings 10

Preparation

Step 1

1. Heat the oven to 350 F. Lightly butter and flour a 9 inch springform pan.

2. To make the Topping:
In a medium size bowl or food processor, combine 2 tablespoons butter, 1/4 cup flour, 1/3 cup brown sugar, and the cinnamon. Cut the butter in, using your fingers or process until the mixture forms coarse crumbs. Stir in the nuts and set aside.

3. To make the batter:
a. In a large bowl, combine the oil, 1/2 cup brown sugar, the granulated sugar, eggs, and vanilla. Beat using a wooden spoon or electric mixer until smooth.
b. In a medium bowl combine 1 cup flour, the whole-wheat flour, baking powder and soda, and the salt. Stir to blend.
c. Add to the creamed mixture the buttermilk and beat until smooth.
d. Stir in the berries. Turn into the prepared pan and sprinkle evenly with the topping.

4. Bake for 35-40 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 to serve.