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You are here: Home / berries / Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake

February 22, 2012 By Laura 8 Comments

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Like many people, we tend to get into ruts where breakfast is concerned.  This problem is even worse for non-morning people, like myself, because we are not going to get up earlier–even by 10 minutes–to add cooking time to our morning routine.  Nor are we capable of much thought, let alone creativity, for a good hour or 2 after waking.  So our breakfasts tend to be very routine and often made ahead of time.  My personal favorites are oatmeal and whole grain toast with peanut butter.  I wake up craving sweet carbs, I won’t lie.

So anyway, when Alex complained that she was tired of our current breakfasts (you can add eggs for the mornings John feeds them), it was hard to blame her.  John started talking about English muffins and bagels, at which point I declared I’d rather have a homemade whole grain cake with fruit than commercial bagels and English muffins (not because they are bad, but rather because they are certainly not any healthier in which case I can get a lot more excited about a streusel topped homemade cake).  And into the kitchen I went.

I had been staring at this cake in Lou Seibert Pappas’s Coffee Cakes: Simple, Sweet, and Savory for quite some time; remembering that it was made with whole wheat flour it seemed like a great place to start–and the search ended there as well.  I made a few adjustments, white whole wheat flour for regular whole wheat, pecans for walnuts, basically just changing things around to our personal taste.  The cake was a huge hit; I borrowed a trick from my mother’s book and had the girls eat a spoonful of peanut butter (for protein) before heading to school.  We were all sad when it was gone, especially because we are almost out of local blueberries since we were not home last summer to freeze any.

 

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Blueberry Streusel Coffee Cake
Closely adapted from Lou Seibert Pappas
Course: Breakfast
Cuisine: coffee cake
Keyword: blueberries, coffee, streusel
Author: TheSpicedLife
Ingredients
For the streusel:
  • 2 T cold unsalted butter, diced
  • 2 T AP flour
  • 2 T white whole wheat flour
  • 1/3 cup packed light brown sugar
  • 2 t Ceylon cinnamon
  • pinch of salt
  • 1 cup (4 oz) pecans, chopped
For the cake:
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 t vanilla
  • 1 cup AP flour
  • 1 cup white whole wheat flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 t fine sea salt
  • 1 cup buttermilk Pappas says you can also use low fat yogurt
  • 2 cups fresh or frozen blueberries I recommend only using fresh in season, do not thaw if frozen
Instructions
  1. Preheat the oven to 350 F. Spray a 9-inch springform pan with an oil/flour combo, such as Baker's Joy. Set aside.
For the streusel:
  1. Whisk together the flours, sugar, salt and cinnamon. Using your hands, rub the butter into the flour mixture. Add the pecans and continue to mix with your hands until it is a crumbly mixture, the butter pieces no larger than the size of a pea. Set aside.

For the cake:
  1. Begin by whisking together the flours, baking soda, baking powder and salt. Set aside.

  2. Using a whisk or hand mixer, mix together the oil, sugars, eggs and vanilla until smooth. Add the flour mixture and the buttermilk in 3 and 2 alternating increments, respectively, beginning and ending with the flour mixture. Beat until smooth.
  3. Pour the cake batter into the prepared pan. Scatter the blueberries over the batter (adding them this way will prevent the berries from sinking too much). Sprinkle the streusel topping over the top of the batter.
  4. Bake for 35-40 minutes, until the cake is golden brown, the cake pulls away from the edge of the pan, and a cake tester inserted into the center of the cake comes out clean or with just a few crumbs attached. Let the cake cool for 10 minutes, then remove the sides of the pan. Let cool completely.

 

As always, affiliate links were used in this post, but only to link to products I would be linking to anyway.

Filed Under: berries, blueberries, breakfast, buttermilk, cakes, fruit, streusel, whole grains Tagged With: berries, blueberries, buttermilk, cake, coffee cake, pecans, streusel, white whole wheat flour, whole grains

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Comments

  1. Jessie says

    February 23, 2012 at 10:23 am

    This sounds super delish, but I have a question: what exactly is white whole wheat?

    Reply
    • Laura says

      February 23, 2012 at 10:58 pm

      It’s a strain of wheat, it does not have that tannic strong flavor that whole wheat has–which I do not like. Health benefits are the same. King Arthur sells it.

      Reply
  2. Easy Recipes Land says

    February 23, 2012 at 8:29 pm

    You know whats better then Coffee Cake?

    Nothing, except Blueberry Streusel Coffee Cake! Thats right, I said it.

    I have an addiction to coffee cake and Blueberries. But put them both together and I’m in heaven. 😉

    Thank you for posting this fabulous recipe and I will be trying it this weekend when we have a family reunion. Because all of my children, my grand children and my great grand children will all be under one roof. So, I’m really excited and will look forward to serving it to all of them this weekend.

    Now, I just need to go to the store and get all of the ingredients to make several of them.

    Take care,

    Grandma Kat
    XOXOXOXOXO

    Reply
  3. Island Vittles says

    February 24, 2012 at 12:27 pm

    I’m not a regular breakfast eater — but I would make room in my morning for a big slice (make that a wedge) of this…with a coffee of course! Theresa

    Reply
  4. dabooklady says

    February 24, 2012 at 7:57 pm

    I love coffee cake and can’t wait to try this one. 🙂

    Reply
  5. Allen says

    February 24, 2012 at 11:42 pm

    I am definitely going to try this soon. Would make a great addition to a “special breakfast”. Thanks!

    Reply
  6. Veronica Chai says

    August 11, 2012 at 7:54 am

    This looks like a yummylicious cake. Thanks for sharing.

    Reply
  7. Betty Ann @Mango_Queen says

    January 16, 2013 at 4:38 pm

    Oh my goodness, this blueberry streusel coffee cake is so delish looking. And the recipe looks soooo easy. Must bookmark this so I can bake it once I get my hands on Jersey blueberries over here. Will let you know how it all goes down. Thanks for sharing, Laura !

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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