Blueberry Streusel Coffee Cake

Ingredients

Streusel Topping

• 2 tablespoons butter, cold and cut into bits
• 1/4 cup white whole wheat flour (or traditional whole wheat flour )
• 1/3 cup brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• 1 cup walnuts, chopped

Cake

• 1/4 cup canola oil
• 1/2 cup brown sugar, firmly packed
• 1/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour
• 3 tablespoons flax seed meal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup low-fat buttermilk (or low-fat plain yogurt )
• 2 cups blueberries (fresh or frozen )

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Lightly butter and flour a 9-inch spring form pan.

3. 3

   To make the streusel topping: Combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.

4. 4

   To make the cake : In a large bowl, combine the oil, sugars, eggs and vanilla and beat with a wooden spoon or electric mixer until smooth.

5. 5

   In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.

6. 6

   Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.

7. 7

   Beat until smooth. Stir in the berries.

8. 8

   Turn into the prepared pan and sprinkle evenly with the topping.

9. 9

   Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.

10. 10

    Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.

11. 11

    Cut into wedges to serve.