Dessert

Blueberry Coffeecake with Almond Streusel is for Dessert.

Blueberry Coffeecake with Almond Streusel takes several minutes to prepare.

Blueberry Coffeecake with Almond Streusel takes 45 minutes to cook.

Blueberry Coffeecake with Almond Streusel makes 12 servings.

The ingredients for Blueberry Coffeecake with Almond Streusel are:

9 ounces unbleached all-purpose flour (about 2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 tablespoons sliced almonds
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
3/4 cup granulated sugar
1/4 cup butter, softened
2 tablespoons vegetable shortening, melted
1 large egg, lightly beaten
1 cup reduced fat buttermilk
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
Cooking spray

Here is how you make Blueberry Coffeecake with Almond Streusel:

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.

The nutritional information for Blueberry Coffeecake with Almond Streusel is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 259.7

• Total Fat: 9.3 g
• Cholesterol: 31.9 mg
• Sodium: 210.9 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 1.6 g
• Protein: 4.1 g