"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Blueberry Streusel Coffee Cake Recipe

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This recipe for Blueberry Streusel Coffee Cake, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin


Streusel Topping:
2 tbl. unsalted butter
1/4 c. all-purpose flour
1/3 c. packed light brown sugar
2 tsp. ground cinnamon
1 c. pecans or walnuts, chopped
1/2 c. canola oil
1/2 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. vanilla
1 c. all-purpose flour
1 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk or yogurt
2 c. blueberries (fresh or frozen-keep frozen) or mixed blueberries, blackberries and raspberries

Lightly grease a 9-inch spring-form pan, or line it with parchment paper. Streusel: Combine butter, flour, brown sugar, and cinnamon in a bowl or food processor. Cut butter in with your fingers, or process until mixture forms coarse crumbs. Add nuts and set aside.
Cake: In the bowl of an electric mixer, combine oil, both sugars, eggs and vanilla. In another bowl, combine both flours, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk or yogurt. Beat about 1 minute, or until smooth. Mix in fresh or still-frozen berries. Turn into prepared pan, and sprinkle with topping. Bake in preheated 350 degree oven 55-60 minutes, or until a toothpick comes out clean from the center. Remove to a rack and let cool.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is very good (the whole wheat flour makes it dense) but make sure it is cooked fully when you take it out of the oven.




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