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Heather's Dish

Heather's Dish

Blueberry Coffee Cake with Brown Sugar Almond Streusel

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Blueberry Coffee Cake with Brown Sugar Almond Streusel || HeathersDish.com

Coffee cakes always remind me of Sunday mornings.

 

See, we always ate breakfast every day of the week; I’ve never really been a stranger to making breakfast a priority.  In fact I’d be willing to be that most nights I probably am already thinking of what I’m going to eat the next morning.  I like food.  You know, in case y’all couldn’t tell 😉

 

But coffee cakes were always reserved for Sunday mornings.  My mom would always wake up and make a big breakfast with eggs and sausage or bacon and coffee cake.  We always looked forward to eating a warm slice of cake with the crunchy sugary topping before heading off to church.

 

This week I made this delicious little number for Nate to take with him for breakfast in the mornings, and then subsequently decided that it was not all his and that, in fact, it was half mine too.  Because there’s nothing that could be more fun than a week of Sunday mornings 😉

Blueberry Coffee Cake with Brown Sugar Almond Streusel || HeathersDish.com

BLUEBERRY COFFEE CAKE WITH BROWN SUGAR ALMOND STREUSEL

Makes one 9-inch round cake

For the cake:

  • 1/2 cup canola oil
  • 1/2 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 2 whole eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 cups flour + 1 Tbsp
  • 1 tsp baking powder
  • pinch of salt
  • 12 ounces frozen blueberries

For the streusel topping:

  • 4 Tbsp butter, melted and cooled slightly
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/2 cup sliced almonds
  • pinch of salt

Preheat oven to 375. Spray a 9-inch cake pan with nonstick spray.  Whisk together the oil, yogurt, eggs, milk and vanilla until combined.  Whisk in 2 cups of flour, the baking powder and salt until just combined.  In a smaller bowl toss the frozen blueberries with the remaining tablespoon of flour.  Gently fold into the cake batter.  Spread the cake batter into the prepared pan.

 

In another small bowl stir together all of the streusel ingredients until combined.  Sprinkle evenly over the top of the cake batter.  Bake the whole cake at 375 for 45-60 minutes.  Keep an eye on it toward the end; if it’s starting to get too brown then cover lightly with foil.  Let cool for at least 15 minutes before serving!

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Comments

  1. Phillip says

    August 25, 2013 at 7:41 pm

    Just made this tonight for after dinner. It was a quick 20 minute prep time and was so simple to make. Very tasty and very moist. This will be something I will make again.

    Reply
    • Heather says

      August 26, 2013 at 8:30 am

      I’m so glad you liked it Phillip!!!

      Reply
  2. Heather2 says

    July 22, 2013 at 11:13 pm

    I thought the recipe was awesome. Did’nt have a 9inch round pan, so I used a loaf pan. Thanx!!! 🙂

    Reply
  3. Maryann says

    June 13, 2013 at 10:10 am

    Hi Heather, I am a big fan of your recipes, but I tried this one and it is clearly missing the sugar! I did use Greek Yogurt, but for some reason, mine did not rise as high as yours. Well, anyway, I had all kinds of problems with this recipe… but I think if I had added some sugar it would have been better… just wanted to give you the heads up in case you want to update this recipe later.

    Reply
    • Heather says

      June 13, 2013 at 4:30 pm

      Maryann – thank you SO MUCH for pointing that out! I totally forgot to add the sugar component. I’ve made that change – I hope it works better for you!

      Reply
      • Maryann says

        June 13, 2013 at 5:16 pm

        Thanks! I will try it again.. I do love the idea of the yogurt vs. sour cream!

        Reply
  4. Monica says

    May 17, 2013 at 12:27 pm

    YUM!!! My family will love this. My husband eats blueberries like a crazy person, so this will please all. Thank you! 🙂

    Reply
  5. Robyn Stone | Add a Pnch says

    May 16, 2013 at 7:25 am

    This coffee cake looks wonderful!!! Those are some huge and juicy blueberries in there – and I could face plant into that streusel!!! xoxo

    Reply
  6. Megan (Braise The Roof) says

    May 15, 2013 at 4:44 pm

    Sunday morning breakfasts are the absolute best. Ours usually consisted of bagels and lox when I was a kid. Our coffee cake was usually reserved for 3pm coffee break – a BIG deal for Scandinavians (we like our caffeine and baked goods, I’ll say that much). Yours looks phenomenal!

    Reply
  7. Tieghan says

    May 15, 2013 at 6:49 am

    I am on a huge blueberry kick, well really any berry! I am loving this. It sounds really delicious! Plus I still have never made coffee cake!

    Reply
    • Heather says

      May 15, 2013 at 11:08 am

      You have to try your hand at it girl – it’s so good! Plus I secretly love eating it just for the topping 😉

      Reply

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