I don’t know about you, but I love coffee cake.  I love the cinnamon sugar that’s usually involved, I love the crunchy streusel; it’s just all around delicious, and this recipe doesn’t disappoint.  I decided to make this because I had some leftover buttermilk that I was trying to use up, we never have buttermilk on hand, so this was a rare treat!  I would definitely make this again!

Blueberry Coffee Cake

Makes 1 bundt cake 

Adapted from The Pastry Affair

• 1 egg
• 1/2 cup buttermilk
• 1/2 cup plain yogurt
• 1/4 cup canola oil
• 1/2 cup brown sugar
• 1  1/2 cups all-purpose flour
• 1/2 cup whole wheat flour (or just more all-purpose flour)
• 1 Tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1  1/2 cups blueberries (fresh or frozen)

Preheat oven to 400°F.  Lightly grease your bundt pan.

In a large mixing bowl, mix together the egg, buttermilk, yogurt, oil, and brown sugar until completely combined.  Sift flours, baking powder, cinnamon, and salt and gently fold into wet ingredients until just combined.  Carefully fold in the blueberries.  Pour/scoop (it’ll be pretty thick) batter into prepared pan and then add the hazelnut crumble.

Hazelnut Crumble

• 1/4 cup brown sugar
• 1/4 cup chopped hazelnuts
• 1/2 tsp ground cinnamon

In a small bowl, combine all ingredients until well mixed.  Sprinkle over the top of the batter.

Bake for 20-25 minutes (or about 30 minutes if using frozen blueberries), or until a toothpick inserted into the center comes out clean.  Let cool for 10 minutes in pan before turning cake out.

Cake was even better the second day.