Thursday, May 13, 2010

Blueberry Streusel Coffee Cake

I adapted this recipe from a simple streusel coffee cake recipe;by adding the almonds and the blueberries. It was a hit and no doubt the new family favorite. This recipe is quite easy and somewhat guilt free as the batter and streusel do not contain butter. This time around I opted to forgo the oil in the streusel and go for the full flavor of the butter.

!/2 cup brown sugar firmly packed
1/2 cup sliced almonds
2 tablespoons all purpose flour
1/4 cup soft butter
1 teaspoons cinnamon

In a small bowl add the above ingredients and work with your fingers until it resembles very coarse meal. Set aside

1 1/2 cup all purpose flour
2 teaspoons baking powder
3/4 cup white sugar
1/3 cup canola oil
1 egg
1/2 cup orange juice
2 teaspoons vanilla extract
1 cup blueberries (dusted in 1 tsp. flour)

Pre-heat the oven to 375 degrees F. In a mixing bowl beat the egg and add the sugar, oil orange juice and vanilla and continue beating until combined. Add the flour and baking powder to the egg mixture and beat just to combine the ingredients. Pour half of the batter into a prepared 8 1/2 " x 4 1/2 inch loaf pan and spread the blueberries on top. Sprinkle half of the streusel on the blueberries and spread the remaining batter on top. Sprinkle the rest of the streusel on top of the batter and bake for 40- 45 minutes.


  1. Gahhhhhh! Yummy! Also we should get together so I can take photos of your FOoooood.

  2. I can't wait to try it -- looks scrumtious :-)

  3. So Marilyn, how did it turn out?