This week, I wanted to switch it up a bit and seeing as blueberries were on special, I went ahead and bought some. I adore coffee cakes and I’ve had my eye on this recipe to make a Blueberry Streusel Coffee Cake for a while.
Like most of my recipes, I found this from Looneyspoons Collection. Don’t worry, I will be doing something else from other books. Its just this one has super high success rates (even when I replace and modify). This one is called A Bundt in the Oven.
Here is the recipe:
Makes 16 servings
1/4 cup chopped pecans
3 tbsp all purpose flour
2 tbsp brown sugar
1 tbsp butter, melted
2 cups Bisquick baking mix
1 cup whole wheat flour
1 cup granulated sugar
1 tsp ground cinnamon
3/4 cup lemon-flavored yogurt
1/3 cup 1% milk
1/4 cup high quality vegetable oil
2 tsp grated lemon zest
1 tsp vanilla
2 cups fresh blueberries
1) Preheat oven to 350F. Spray a bundt cake pan with cooking spray and dust lightly with flour. Set aside.
2) To prepare streusel topping, combine all streusel ingredients in a small bowl and mix well using a fork. Set aside.
3) Combine baking mix, flour, sugar and cinnamon in a large bowl. In a medium bowl, whisk together yogurt, eggs, milk, oil, lemon zest and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Batter will be thick. Gently fold in blueberries.
4) Spoon batter evenly into prepared cake pan. Sprinkle streusel topping evenly over batter. Bake for 40-45 minutes. Cool cake in pan on a wire rack. Loosen edges using a knife and carefully transfer cake into a serving plate.
This recipe was relatively straightforward and thats pretty much why I love baking any forms of cakes. Its just a hassle to pour the batter evenly into the cake pan, but luckily I have a fantastic assistant (my boyfriend) who helps me out. Lets look at the ingredients that I’ve modified:
– For the topping, I didn’t use pecans but almonds with some bits of hazelnut
– I removed lemon-flavored yogurt and grated lemon zest because the first I can’t eat and the second I ran out
– Replaced 1% milk with unsweetened vanilla almond milk
These little modifications didn’t change much for the recipe, I don’t think. The coffee cake was very delicious. It wasn’t too sweet and on top of that, there was a crazy amount of blueberries in comparison to the batter so it kept it very moist and fruity. Every bite was so addictive. I ended up cutting another small slice to eat 🙂
If you are into coffee cakes and especially blueberries, you have to give this one a shot. Its light, moist and fruity yumminess! 🙂
Have an awesome Thursday everyone! Keep it up! One more day to go this week then its long weekend (in Canada)!