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Blueberry Streusel Coffee Cake

October 14, 2010

Confession: I rarely bake, let alone an entire cake. The thought of breaking out the measuring spoons and cups and dirtying up bowls and baking trays for one recipe is enough to stop me in my tracks. However, the thought of sitting leisurely in the morning with a slice of Coffee Cake and a steaming cup of coffee is also one of life’s little pleasures that simply cannot be ignored. This delicious and moist cake is totally worth the extra effort when it comes piping hot out of the oven. Unlike a traditional cake, coffee cakes is similar to a butter cake batter. Even though there is no sour cream or butter in this recipe, by using applesauce and nonfat yogurt instead, the cake is just as moist and rich like the traditional coffee cake.

Here is a healthier and lighter version of a coffee cake, with layered bluberries and walnuts inside. Even though blueberries are a summer fruit, frozen blueberries work just as well. Or, experiment with some of your fall favorites-cranberries, figs, persimmons and pomegranates. Check out your local farmer’s market for the freshest ingredients. This unconventional streusel, when baked, becomes crunchy from the walnuts and contrasts the softness of the cake. You can add rolled oats, dried fruit or even chocolate chips to the streusel topping. The cake is light and not too sweet, baked until golden brown. The perfect on-the-go breakfast, served warm from the oven.

Read on for the recipe!

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2 Comments leave one →
  1. October 18, 2010 10:05 am

    Oh wow, this looks amazing! I’m going to find those measuring spoons and cups of mine. 🙂

  2. November 5, 2010 5:21 am

    We have now made this recipe several times and really love it. We have been trying to figure out how to use some pomegrantes that some friends gave us and were perfect in the streusel.

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