Recipe: Blueberry Streusel Coffee Cake

Serves 10

Butter and flour for pan

Streusel topping:

2 tablespoons cold unsalted butter, cut into bits

¼ cup unbleached all-purpose flour

1/3 cup firmly packed light brown sugar

2 teaspoons ground cinnamon

1 cup (4 ounces) walnuts, chopped

Cake:

½ cup canola oil

½ cup granulated sugar

½ cup firmly packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup unbleached all-purpose flour

1 cup whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk or low-fat plain yogurt

2 cups fresh or frozen blueberries, or mixed blackberries, blueberries and raspberries

1. Preheat oven to 350 degrees. Lightly butter and flour a 9-inch springform pan.

2. To make streusel topping: In a medium bowl or a food processor, combine butter, flour, brown sugar and cinnamon. Cut butter in with your fingers or process until the mixture forms coarse crumbs. Stir in nuts and set aside.

3. To make the cake: In a large bowl, combine oil, sugars, eggs and vanilla, and beat with a wooden spoon or electric mixer until smooth. In a medium bowl, combine flours, baking powder, baking soda and salt. Stir to blend. Add to the creamed mixture, alternating with the buttermilk or yogurt. Beat until smooth. Stir in fresh or frozen berries. Turn into the prepared pan and sprinkle evenly with topping.

4. Bake 35 to 40 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack 10 minutes, then remove the pan sides and let cool completely. Cut into wedges to serve.

From "Coffee Cakes: Simple, Sweet and Savory" by Lou Seibert Pappas