Hi friends– This is not the first blueberry cake to cross paths with this blog. It’s an old favorite of mine and when I saw this streusel-ly version I jumped right on it.
I’m taking it to “Snack’n’Yak”. Our group at church skips class time this first Sunday of the year. We all just bring food and catch up after the busy Christmas break– hear all the news about kids come home for Christmas, about celebrations and about plans ahead for the New Year. I’m looking forward to it…
BLUEBERRY STREUSEL COFFEE CAKE
1/4 cup melted butter (4 tab.)
1/2 cup brown sugar
1/2 cup flour
1/2 cup walnuts, chopped fine
1/2 cup sugar
6 tab. canola oil
1/4 cup sour cream
1/4 cup milk
1 tsp. vanilla
1 cup flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 cup blueberries, divided*
3/4 cup powdered sugar
1 to 2 tab. milk
To make the streusel, melt the butter in the microwave. Then stir in the 1/2 cup flour, brown sugar and walnuts. Set aside.
For the cake, stir together the sugar, oil, sour cream, milk, egg and vanilla. Then mix in the flour baking powder and salt.
Scoop the batter into a 9″ or 10″ cake pan than has been sprayed with cooking spray. Sprinkle 1 cup of the berries one the batter. Then with your fingers, sprinkle the streusel over the top. Take the remaining blueberries and distribute them over the streusel.
Pop the coffee cake into a 350 degree oven for 35 to 40 minutes until it is firm to the touch and cooked through.
While the cake is cooling, whisk together the powdered sugar and milk for the glaze. Add one tab. of the milk first and if it seems too thick, add a bit more. Drizzle it over the cooled cake and you are ready to eat it up!
*I used Trader Joe’s tiny organic frozen berries. I like how they look pretty on a cake.