It’s been a while since I baked and since I had a big basket full of blueberries, I decided to try this Blueberry Streusel Coffee Cake recipe from Coffee Cakes: Simple, Sweet, and Savory by Lou Seibert Pappas with a few tweaks.

Streusel Topping
2 tbsp cold unsalted butter, cut into bits
1/4 c unbleached all-purpose flour
1/2 c packed light brown sugar
2 tsp ground cinnamon
1 c walnuts, chopped (I used ~1.5 c toasted pecans)

Using food processor or hands, mix all except nuts and process until forms coarse crumbs. Stir in nuts and set aside.

Cake
1/2 c canola oil
1/2 c packed light brown sugar
1/2 c granulated sugar
2 large eggs
1 tsp vanilla extract
1 c unbleached all-purpose flour
1 c whole wheat flour
1 tsp baking power
1 tsp baking soda
1/4 tsap salt
1 c buttermilk or low-fat plain yogurt (I used strawberry/banana yogurt)
2 c fresh or frozen berries (I used ~2.5 c blueberries)

Combine oil, sugars, eggs, and vanilla and mix until smooth. In separate bowl, combine flours, baking powder + soda, and salt. Stir to blend. Add to creamed mixture alternating with yogurt/buttermilk in 2 increments. Beat until smooth. Stir in berries.

Preheat oven to 350 degrees F. Lightly butter and flour a 9 inch springform pan. Turn mixture into prepared pan and sprinkle evenly with topping.

Bake for 35 to 40 minutes (ended up baking ~60 minutes) until cake golden brown and cake inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes before removing pan sides and let cool completely.

I’d say it was a bit hit at work, gone within two hours. I really love streusel topping. I think it took longer to cook because of the extra berries, the center stayed very moist and sticky so it required a longer cooking time.