(from Lou Siebert Pappas's Coffee Cakes)
Streusel Topping:
- 2 tbsp. cold butter, cut into bits
- ¼ cup unbleached flour
- 1/3 cup packed light brown sugar
- 2 tsp. cinnamon
- 1 cup (4 oz.) walnuts, chopped
Batter:
- ½ cup packed brown sugar
- ½ cup sugar
- 2 large eggs
- 1 tsp.vanilla extract
- 1 cup unbleached flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup buttermilk or lowfat plain yogurt
- 2 cups fresh or frozen blueberries
Preheat over to 350° F. Lightly butter and flour a 9-inch springform pan.
Topping: Mix the butter, flour, brown sugar, and cinnamon in a bowl. Cut the butter in with a pastry blender until it forms coarse crumbs. Stir in the nuts and set aside.
In a large bowl, combine the oil, sugars, eggs, and vanilla. Beat with mixer until smooth. In amedium bowl, combine flour, baking powder, baking soda, and salt. Stir to blend. Add to the creamed mixture alternately with the buttermilk or yogurt in 2increments. Beat until smooth. Stir in the berries. Turn into prepared pan and sprinkle evenly with topping.
Bake for 35 to 40 minutes or until golden brown. Let cool for 10 minutes before removing the pan sides. Cut into wedges.
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