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    Overnight Blueberry Streusel Coffee Cake

    You could substitute cranberries in this recipe if you prefer (it will just be a bit more tart than the blueberry version).


    • 1 cup cake flour, (regular white flour can be substituted)
    • 1 cup whole-wheat pastry flour, or 2 cups of cake flour
    • 1 1/4 cup granulated sugar, or sugar substitute
    • 2 1/2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 3 tablespoons canola oil
    • 5 tablespoons fat-free or light sour cream
    • 3/4 cup low-fat milk
    • 1 large egg
    • 2 cups fresh or frozen blueberries
    • 6 tablespoons cake flour or white flour
    • 3/4 teaspoon ground cinnamon
    • 2 tablespoons butter or no-trans fat margarine
    • canola cooking spray


    Step 1
    Coat a 9x9x2-inch square baking dish (or similar round pan) with canola cooking spray.
    Step 2
    Add cake flour, whole-wheat pastry flour, 3/4 cup sugar, baking powder, salt, canola oil, 3 tablespoons fat-free sour cream, low-fat milk, and egg to large mixing bowl and beat for about 30 seconds until blended. Carefully stir in blueberries and spread in prepared pan.
    Step 3
    Add the remaining ingredients for crumb topping  to a small food processor (or use a pastry blender and a medium-sized bowl) and mix together briefly -- just until blended and crumbly. Sprinkle topping evenly over cake batter.
    Step 4
    Cover dish well and put in refrigerator overnight.
    Step 5
    In the morning, preheat oven to 375°F. Bake in center of oven until cake tests done (about 45 minutes).

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