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Food & Recipes

Foodie 411

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Overnight Blueberry Streusel Coffee Cake

This Recipe Is:

WebMD Recipe

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

Ingredients

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

Instructions

Coat a 9x9x2-inch square baking dish (or similar round pan) with canola cooking spray.
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.
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.
Cover dish well and put in refrigerator overnight.
In the morning, preheat oven to 375°F. Bake in center of oven until cake tests done (about 45 minutes).

Reviewed July 16, 2012