The Very Best Blueberry Coffeecake

What you need:

For the Streusel:

    • 1/4 cup flour
    • 1/4 cup oats
    • 1/4 cup brown sugar
    • 1/4 cup unsalted butter, slightly softened
    • 1/2 tsp. ground cinnamon

For the Coffeecake:

    • 1/4 cup unsalted butter, softened
    • 1 Tbsp. vegetable shortening [in place of coconut oil]
    • 1/2 cup granulated sugar
    • 2 eggs, separated
    • 1 tsp. vanilla
    • 2 cups minus 2 Tbsp. flour
    • 1/2 tsp. baking soda
    • 3/4 tsp. baking powder
    • 1/4 tsp. salt
    • Zest from 1 lemon
    • 1 cup buttermilk
    • 1 Tbsp. yogurt
    • 1 cup blueberries
    • 1/2 cup raspberries [in place of apricots]

Directions:

    1. Mix together the streusel ingredients and cut together until crumbly. I put mine in the fridge because it was a very warm day and it was getting too soft.
    2. Beat together butter, shortening, and sugar in a stand mixer. Once fluffy, beat in egg yolks and vanilla.
    3. In a medium size bowl, mix together flour, baking soda, baking powder, salt, and lemon zest.
    4. Measure your buttermilk in a measuring glass. Mix in the yogurt.
    5. Alternate adding flour mixture and buttermilk mixture into your stand mixer. Being careful not to overmix.
    6. Fold berries into batter with a spatula.
    7. Whip egg yolks until soft peaks form. Fold very gently into batter.
    8. In a greased 9-inch square pan (or a springform pan), pour batter in. Smooth with your spatula and top with streusel.
    9. Bake for about 50 minutes at 350*. You may need to cover it with foil if your top starts browning too quickly.
    10. Cool for 15 minutes before serving!

Recipe from The Wimpy Vegetarian