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Blueberry Streusel Coffee Cake Recipe

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This recipe for Blueberry Streusel Coffee Cake is from Thomas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. Canola Oil
1/2 C. Firmly Pack Lt. Brown Sugar
1/2 C. Sugar
2 Lg. Eggs
1 Tsp. Vanilla Extract
1 C. Whole Wheat Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 C. Buttermilk or vanilla yogurt
2 C. Fresh/Frozen Berries (Blueberry, Blackberry, or Raspberries)

Directions:
Directions:
Streusel Topping-
2 Tbsp Cold Unsalted Butter 1/2 tsp Ground Cinnamon 1/3 Cup Flour or 1/3c Bisquick 1Cup Walnuts - Chopped

Topping mix-
In medium bowl or food processor combine- butter, flour, sugar and cinnamon. Cut butter in with fingers or process uintil the mixture forms coarse crumbs.
Stir in nuts if desired and set aside.

Preheat oven to 350•.
Grease 9 inch springform pan or 9 x9 pan.
In large bowl combine oil, sugars, egg and vanilla with wisk or electric mixer.
Combine in medium bowl flours, salt, baking powder and soda.
Add to creamed mixture alternating with buttermilk (yogurt) in 2 increments. Beat until smooth. Stir in berries. Turn into pan and sprinkle with topping.
Bake for 35-50 minutes. Toothpick will be clean. Let cool on wire rack 10 minutes.
Remove sides and let cool completely. Top with Cool Whip. Makes 19 inch coffee cake and serves Weight Watchers 8 pts.

Number Of Servings:
Number Of Servings:
10

 

 

 

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