Ingrédients pour Blueberry Streusel Coffee Cake
- 1/2 cup (113g) cold unsalted butter, cut into cubes
- White Whole Wheat Flour
- 1 1/2 cups (225g) packed light brown sugar
- Ground Cinnamon
- Walnuts
- Grapeseed Oil
- Granulated Sugar
- 2 large eggs
- Vanilla Extract
- Flax Seed Meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Low Fat Buttermilk
- Blueberries
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Comment préparer Blueberry Streusel Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Make the streusel topping: In a medium bowl, combine 1/2 cup (113g) cold unsalted butter (cut into cubes), 3/4 cup (90g) all-purpose flour, 1/2 cup (75g) packed light brown sugar, and 1 teaspoon ground cinnamon.
- Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in 1/2 cup (60g) chopped walnuts. Set aside.
- Make the cake batter: In a large bowl, whisk together 1/2 cup (120ml) vegetable oil, 1 cup (200g) granulated sugar, 1/2 cup (100g) packed light brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 tablespoon ground flaxseed meal, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) buttermilk (or plain yogurt), in two additions. Mix until just combined. Do not overmix.
- Gently fold in 2 cups (250g) fresh or frozen blueberries.
- Pour the batter into the prepared springform pan. Sprinkle the streusel topping evenly over the batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
- Let the cake cool in the pan on a wire rack for 10 minutes before removing the sides of the pan. Let cool completely before serving.
- Cut into wedges and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
72g
Fat
10g
Carbs
10g
