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Blueberry Coffee Cake

This recipe yields a delightful blueberry coffee cake featuring a tender crumb from a blend of all-purpose and whole-wheat flours. Crowned with a crunchy walnut-cinnamon streusel and studded with juicy blueberries, it's an easy-to-make treat perfect for breakfast, brunch, or as a light dessert.
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Cook Time 55 minutes
Total Time 55 minutes
Course Breakfast, lunch/dinner
Cuisine American
Servings 12 people
Calories 4429.9 kcal

Equipment

  • 1 8-inch-square baking pan
  • 1 Large Mixing Bowl For batter preparation
  • 2 Medium/Small mixing bowls For dry ingredients and nut topping
  • 1 Whisk or Electric Mixer For creaming butter and combining ingredients
  • 1 Wire Cooling Rack For proper cooling of the baked cake

Ingredients
  

Main

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour or regular whole-wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter at room temperature
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain nonfat yogurt
  • 1 cup fresh blueberries or frozen and thawed

Instructions
 

  • Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
  • Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
  • Add the flour mixture in 2 batches, stirring until just combined.
  • Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Notes

1. For the best texture, ensure your butter is truly at room temperature for proper creaming with the brown sugar. This creates air pockets for a lighter crumb. Always press out any brown sugar lumps thoroughly.2. When adding the flour mixture, mix only until just combined. Overmixing will develop the gluten, leading to a tougher, chewier cake rather than a tender one.3. If using frozen blueberries, do not thaw them completely. A light coating of a tablespoon of the flour mixture before adding them to the batter can help prevent them from sinking to the bottom during baking.