Blueberry Coffeecake with Almond Streusel
Created by breezermom on August 10, 2024
- Servings: 12
- Prep Time: 25m
- Cook Time: 45m
- Recipe #43383
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
- 1/2 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 buttermilk
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- Cooking spray
How to Make
-
Step 1: Preheat the oven to 375º.
-
Step 2: Lightly spoon 9 ounces of flour into dry measuring cups; level with a knife. Combine the flour, and next 3 ingredients (through salt) stirring with a whisk.
-
Step 3: Remove 2 tablespoons flour mixture; sprinkle over the blueberries, tossing to coat.
How to Make
-
Step 4: Combine the brown sugar and the next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.
-
Step 5: 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 the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; mix after each addition. Stir in rind and juice.
-
Step 6: Spoon half the batter into a 9-inch square light metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon the remaining batter over blueberries. Sprinkle with the brown sugar mixture.
-
Step 7: Bake at 375º for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Cool completely.