Blueberry Coffeecake with Almond Streusel

This recipe came from Cooking Light Magazine. While the end result was good, this recipe was a lot of work. I might try doubling the recipe and using a bundt pan if I make it again. The below comments are from the magazine.

One bite and you will add this moist cake to your favorites list–it shows off the fruit to perfection. If you go blueberry picking this summer, freeze some for the winter; you can prepare this cake with frozen (unthawed) berries–bake a few minutes longer as needed.

9 oz unbleached all-purpose flour (about 2 cups)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh blueberries
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 Tbs sliced almonds
1 Tbs unbleached all-purpose flour
1/4 tsp ground cinnamon
2 Tbs butter, melted
3/4 cup granulated sugar
1/4 cup butter, softened
2 Tbs canola oil
1 large egg, lightly beaten
1 cup nonfat buttermilk
2 tsp grated lemon rind
1 Tbs fresh lemon juice
Cooking spray

1. Preheat oven to 375°.
2. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.
3. Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.
4. Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.
5. Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Sprinkle with brown sugar mixture. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Servings: 12

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