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Blueberry Streusel Cake

 
Blueberry Streusel Cake
163

A moist and fluffy coffee cake! Light, not too sweet, and very tasty, great dessert that fits summer perfectly!

Yield

16

servings

Prep

20

min

Cook

40

min

Ready

120

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup bran
½ cup brown sugar
packed
*
½ teaspoon nutmeg
ground
1 teaspoon cinnamon
ground
cup canola oil
¼ cup honey
+ 1 tablespoon
1 cup milk, skim
1 teaspoon vanilla extract
5 large egg whites
at room temperature
2 tablespoons sugar
granulated
1 pint blueberries
fresh, washed and dried
*
nonstick cooking spray
*
Streusal topping
¾ cup all-purpose flour
¾ cup rolled oats
quick
½ cup brown sugar
packed
*
2 tablespoons vegetable oil
1 tablespoon vegetable shortening
or butter, cold and cut into small pieces
2 tablespoons honey

Directions

Cut into squares.

First get together all the dry ingredients together.
Second get together the wet ingredients.

Preheat oven to 350℉ (180℃). Spray a 9x13 inch pan with vegetable cooking spray.

Sift the flour, baking powder, and baking soda together in a large bowl. Stir in the oat bran, sugar, and spices. Set aside.

Add the flour, baking powder, and baking soda into a fine sieve over a large bowl.
Sift the flour, baking powder, and baking soda together.

Add the oat brans.
Add the sugar.
Add 1/2 teaspoon of ground nutmeg.
Add 1 teaspoon of ground cinnamon.

Beat the oil, honey, milk, and vanilla together and stir well into the dry ingredients.

Pour the milk into a medium-sized bowl.
Pour the oil.
Pour the honey.
Finally add the vanilla extract.
And now let's pour the wet mixture into the dry mixture.
Mix until well blended and no dry spot left.

Beat the egg whites until soft peaks form. Fold into the batter. Spread the batter into the prepared pan.

Add the egg whites into a mixing bowl with an electric mixer.
Beat the egg whites until soft peaks form.
Add the well whipped egg whites into the batter and gently fold until well mixed.
Spread the batter evenly into the prepared cake pan with a rubber spatula.

Sprinkle the granulated sugar over the blueberries and spread them over the batter. Sprinkle all the streusel topping over the blueberries and batter.

Gently mix the blueberries with 2 tablespoons of white sugar.
Spread the blueberries over the batter evenly.
Add all the streusel ingredients into a medium bowl.
Mix, mix and mix until well distributed and combined.

Bake for 40 minutes or until cooked through. Let cool.

Sprinkle the streusel topping evenly over the blueberries and batter.

Moist, fluffy and delicious coffee cake!
Very light and not too sweet, perfect dessert in a hot summer day!

 

* not incl. in nutrient facts

Reviews

+3

over 6 years

An excellent coffee cake! I used whole wheat pasty flour, and my cake still came out fluffy and moist. The cake had a great texture, and not too sweet, which was great for summer. I don't want a rich and sweet cake on a hot summer day!

The blueberries provided with the juiciness and slightly sweet-sour flavor in every bite, and the streusel made with both flours and oats had a nice crunch. I enjoyed my cake with some low-fat yoghurt on top and a cup of freshly brewed coffee. Perfect!

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Comments

TURNING POINT
Nigeria
 over 5 years ago

this is lovely.

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 23131% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 52mg 2%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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