Blueberry Streusel Coffee Cake - cooking recipe

Ingredients

Streusel Topping
2 tablespoons butter, cold and cut into bits
1/4 cup white whole wheat flour (or traditional whole wheat flour )
1/3 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1 cup walnuts, chopped
Cake
1/4 cup grapeseed oil
1/2 cup brown sugar, firmly packed
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups white whole wheat flour
3 tablespoons flax seed meal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk (or low-fat plain yogurt )
2 cups blueberries (fresh or frozen )

Preparation

Preheat oven to 350\u00b0F.
Lightly butter and flour a 9-inch spring form pan.
To make the streusel topping: Combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
To make the cake : In a large bowl, combine the oil, sugars, eggs and vanilla and beat with a wooden spoon or electric mixer until smooth.
In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.
Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.
Beat until smooth. Stir in the berries.
Turn into the prepared pan and sprinkle evenly with the topping.
Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.
Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.
Cut into wedges to serve.