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blueberry coffee cake

Blueberry Coffee Cake

Blueberry Coffee Cake

I prefer toasted pecans for the most fragrant streusel. This cake is best in an 8-inch pan because it will be taller. To add fiber, you can use 3/4 cup all purpose flour + 3/4 cup whole grain pastry flour. Tossing the berries with flour prevents them from sinking to the bottom. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes: 8 servings

Blueberry Coffee Cake

Ingredients:

    Streusel Topping:
  • 1/2 cup finely chopped toasted pecans or walnuts
  • 2 Tablespoons brown sugar
  • 1 Tablespoon flour
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon vegetable oil (or softened butter)
  • Cake:
  • 1/1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

  • 1 cup low fat buttermilk
  • 1/4 cup oil (canola or extra light olive oil)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 heaping cup of fresh blueberries, washed and well dried

Instructions:

  1. Preheat oven to 350° F.
  2. Grease an 8 or 9-inch round cake pan.
  3. In a small bowl combine streusel ingredients. Set aside.
  4. In a large bowl combine dry ingredients.
  5. In another bowl, combine buttermilk, oil, egg, and vanilla.
  6. Gently stir buttermilk mixture into flour mixture. Lumpy is good.
  7. Toss blueberries with 1 tablespoon of flour and fold, with the loose flour, into batter.
  8. Spread into pan and top with streusel. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Optional: While the cake is warm, you can drizzle on a little glaze made with 1/2 cup powdered sugar + about 2 1/2 tsp. milk.

No buttermilk? See "Substitutions" in my blog.

10 Comments on "Blueberry Coffee Cake"

  1. Timothy

    Hello Jenny, I have a question about the whole wheat PASTRY flour.. I have never heard of this ’till now.. What is the difference.. And. can I use regular whole wheat flour with some additions..Ie..baking powder or soda …Thanks ..

  2. Erika

    Just want to say thank so you so much for sharing. I have made quite a few of your recipes and you have reignited my passion for cooking again. Love the videos you make it fun not like a chore as it has felt like for quite some time.
    l used this recipe with frozen blueberries (picked by us at an organic farm) and it was fabulous. My husband enjoys it so I am making another batch today and taking one to New Parents of a baby girl Maya Rose

  3. Alexandra

    Can I replace the transfat-free spread/butter with a tbsp of flaxseed?

    • Jenny

      I’m sorry I don’t know. I have never used flax seed this way, only in baking muffins.

  4. khabirah

    Made these two days ago and they are still tasty!

  5. Maria Yumang

    my fresh blueberries are in the freezer for quite a month now, can i use this kind of blueberries in this cake?

    • Jenny

      I have no experience with frozen blueberries but I can’t see how they would be as good as fresh. If you add them frozen they might be too heavy and fall into the bottom of the cake. If you thaw them, they may too soft and mushy. I wish I had the answer but I’m not sure.

  6. Kathryn

    This recipe is fabulous! I made it yesterday and my sweetheart says it is the best coffee cake I’ve ever made. We are very much into whole grains, so I used all whole wheat flour, and even though it’s not as white and yellow as yours in the photograph above, it is every bit as light and fluffy in the mouth. Amazing that whole wheat can turn out so tender.

    I also used two cups blueberries, as one cup did not cover the pan and I had plenty to spare.

    So good. I’m sharing it as the Recipe of the Day on a Facebook page I curate called Cooking with Whole Grains & Whole Foods.

    Thanks so much for a truly scrumptious recipe.

  7. Ruben

    Gonna have to run an extra mile tomorrow morning, thanks Jenny…lol….so good… Dang, back for seconds….add another mile, it’s worth it!

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