Blueberry Streusel Coffeecake
This is my go-to coffee cake. I have added many ingredients to the basic recipe: chocolate chips; chopped or sliced fruit; and now streusel. Each variation has been delicious, easy and most important—this coffee cake always turns out. The streusel adds a sweet, slightly crunchy topping, flavored with cinnamon and nutmeg. I added blueberries as a slightly tart contrast to the sweet topping and cake. Try your favorite fruit each time you make it. This cake freezes well, so make 2 and save for a future occasion. Try making the recipe in muffin tins for individual portions
My great-nephew had not yet tasted this coffee cake when he said, “The more someone loves you, the better their food tastes.” Although he was talking about his grandmother’s wonderful cooking, I’d like to think this kindergartner might say the same wise words about this coffee cake!
Ethics are an important component of Cat in the Flock. As a victim of trauma, author Lisa Brunette knows first hand about those who psychologically and physically damage victims. The victims presented in Cat in the Flock are drawn with depth and sympathy and an understanding of the fear and distrust victims have of others.
Lisa has created a fabulous granddaughter/grandmother PI series who both have an unusual gift; dreamslipping, which allows them to dream others’ dreams—and solve crimes with the knowledge gained!
Blueberry Streusel Coffeecake
Yield: 1- 9” cake or 2 dozen muffins
1 cup flour
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons cold butter or margarine
TIP: You may combine the 1st 3 ingredients and store in a pantry and just add butter or margarine when ready. Saves a few minutes for busy cooks!
Uses for streusel topping: sweet yeast breads, quick breads, coffee cakes, muffins or cupcakes
Blueberry Coffee Cake
1 1/2 cup flour
1 teaspoon baking powder
1/4 cup butter or margarine, softened
1 cup sugar
3 eggs separated
1/2 cup milk of choice
1/2 teaspoon vanilla extract
1 cup blueberries
Preheat oven to 350 F.
Mix flour and baking powder together. Cream butter and sugar.
Separate eggs. Beat egg whites and set aside. Add yolks to butter and sugar mixture.
Add flour mixture and milk alternately, then vanilla extract. Gently mix together.
Fold in egg whites and gently incorporate.
Add streusel evenly on top.
Bake for 25-30 minutes or until toothpick comes out clean when tested in center.
Chunked fruit: Add apples, peaches, mango or nectarines, chunked into 1/2” pieces and incorporate into batter. Cake may need a full 30 minutes to bake. Be sure to test the center to make sure the cake is don.
Fruit sliced on top: Thinly slice apples, peaches, pears or plums on top of the coffee cake in an attractive overlapping circle or lines. Sprinkle Streusel on top or omit and drizzle with melted marmalade or red raspberry jam.
Sugar free: Use a sugar substitute for the white and brown sugar, following the conversion measurements on package. Usually, the sugar substitute is about 1/2 the amount of sugar so don’t put the original recipe amount in!
Dairy Free: Use a non-dairy margarine in place of butter and a nut seed or other non-dairy milk, such as almond milk. I use almond milk in all my baking—I like the light taste. Soy or cashew milk are other good alternatives. Let me know ifyou use others that work well!
Oil: Run out of butter or margarine? I have used a light vegetable oil, such as canola, in this recipe with excellent results.