Blueberry Coffeecake with Almond Streusel

Blueberry Coffeecake with Almond Streusel
Adapted from Cooking Light Magazine

This blueberry coffeecake is moist, fluffy and light, with a burst of blueberry goodness, bright lemony flavor and a hint of cinnamon spice. This coffeecake tastes amazing and is perfect for breakfast or afternoon tea.

2 cups WHITE whole-wheat flour (9 ounces)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 cups fresh blueberries (11 ounces)

1/3 cup coconut palm sugar (1.7 ounces) or packed brown sugar (2.6 ounces)

1/4 cup old-fashioned rolled oats (1.2 ounces)
2 tablespoons sliced almonds, walnuts or pecans, UNtoasted (0.6 ounce)
1 tablespoon WHITE whole-wheat flour (0.3 ounce)
1/4 teaspoon ground cinnamon
2 tablespoons coconut oil or butter, melted (1 ounce)

3/4 cup organic cane sugar (5.2 ounces)
1/4 cup coconut oil or butter, softened (2 ounces)
2 tablespoons EXTRA LIGHT olive oil (0.6 ounce)
1 large egg (1.8 to 1.9 ounces)
1 cup buttermilk (8 ounces)
2 to 3 teaspoons grated lemon zest (1 lemon)
1 tablespoons fresh lemon juice (0.5 ounce)

Preheat oven to 350 degrees. Position oven rack to the center of the oven. Spray a 9-inch by 9-inch baking pan with nonstick baking spray. Set aside.

Combine the flour, baking powder, baking soda and salt in a medium-size mixing bowl. Stir together with a wire whisk until thoroughly blended. Set aside.

Place blueberries in a separate small bowl. Measure out 2 tablespoons of the flour mixture and toss it with the blueberries. Set aside.

In another separate small bowl, combine the coconut palm sugar, oats, almonds, pastry flour and cinnamon. Toss with a fork to combine. Add the 2 tablespoons melted coconut oil and toss with a fork until thoroughly combined. Set aside. This mixture will be for the topping.

Place organic cane sugar, softened 1/4 cup coconut oil and olive oil in the bowl of a stand mixer. With the paddle attachment, mix on medium speed (speed 4) until blended, scraping down sides of bowl halfway of mixing, about 2 minutes. Add egg and beat until mixture is well combined on speed 4. Mixture will become creamy. Add flour mixture alternating with the buttermilk, beginning and ending with flour mixture, mix on low speed (speed 1) after each addition just until combined. (I do this in 5 additions: 1 large scoop flour mixture, mix just until combined; next add 1/4 cup buttermilk, mix just until combined; repeat alternating flour and buttermilk 3 more times; and lastly, the last scoop of flour mixture, mix just until combined.) Add the lemon zest and lemon juice and mix on speed 1 just until combined.

Spoon half of the cake batter into prepared baking pan.Spread batter with an offset spatula out to the edge of the pan. Sprinkle evenly with 1 cup of the blueberries. Spoon remaining cake batter over blueberries and spread batter with an offset spatula to the edge of the pan. Sprinkle evenly the remaining blueberries. Toss excess flour from the blueberries with the brown sugar topping mixture. Sprinkle the brown sugar mixture evenly over the blueberries. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove cake from pan and cool completely on a wire rack. Cut into 12 slices.

Yield 12 slices