10 May 2010

Blueberry Coffee Cake {Eat}

Streusel Topping:
1/3 cup (45 grams) all purpose flour (I used whole wheat flour)
1/3 cup (65 grams) granulated white sugar (I used Stevia)
1/2 teaspoon ground cinnamon (I added LOTS!)
1/4 cup (56 grams) cold unsalted butter, cut into pieces (I used extra virgin olive oil)
Cake Batter:
1 cup (130 grams) all purpose flour (I used whole wheat flour)
1 teaspoon baking powder
1/8 teaspoon salt (I didn't add this)
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature (I used extra virgin olive oil)
1/2 cup (100 grams) granulated white sugar (I used Stevia)
1 large egg
1/2 teaspoon pure vanilla extract (I added LOTS!)
1/3 cup (80 ml) milk (I added 1/2 cup of yogurt too)
2 cups fresh blueberries (I only used 1 cup and there was lots!)
Preheat oven to 350 degrees F (177 degrees C). Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Makes 9 servings.

I found this recipe here.

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