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:
- 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.
- Beat together butter, shortening, and sugar in a stand mixer. Once fluffy, beat in egg yolks and vanilla.
- In a medium size bowl, mix together flour, baking soda, baking powder, salt, and lemon zest.
- Measure your buttermilk in a measuring glass. Mix in the yogurt.
- Alternate adding flour mixture and buttermilk mixture into your stand mixer. Being careful not to overmix.
- Fold berries into batter with a spatula.
- Whip egg yolks until soft peaks form. Fold very gently into batter.
- In a greased 9-inch square pan (or a springform pan), pour batter in. Smooth with your spatula and top with streusel.
- Bake for about 50 minutes at 350*. You may need to cover it with foil if your top starts browning too quickly.
- Cool for 15 minutes before serving!
Recipe from The Wimpy Vegetarian