Blueberries are one of my favorite fruits! They are not too sweet, easy to eat and they freeze well. There are blueberry farms everywhere around here! Everyone is growing them, and as a result, they’re pretty reasonable in price! I’ve bought 12 lbs so far, made blueberry syrup (and canned it), coffee cake, and froze the rest!
I saw the recipe for this coffee cake, and I had to try it. The main reason is because I got a Pampered Chef stoneware bundt pan for a wedding gift that I had never used (even though I have been married for over three years!). This presented the perfect opportunity! The cake turned out well, and was pretty easy to make. The thing that really bothered me about it was that you put the batter in the pan, then sprinkle the streusel over top. BUT, when you go to take the cake out of the pan, you have to turn it upside down (which means a lot of the streusel falls off), and then turn it right side up again! The streusel is the best part… I don’t want to lose any of it! If you have a brilliant solution to this problem, please let me know!!!!!
Oh, and I did not have Bisquick, so I found a recipe online to make my own. I’ll post it at the bottom of this page. It was really easy, and it worked just fine! I also did not have any fresh lemons, so I omitted the lemon zest. But, it probably would have given the cake a really nice flavour, so I’ll add it next time!
Upside-Down Blueberry Streusel Coffee Cake
Recipe adapted from Eat, Shrink and Be Merry by Janet & Greta Podleski
1/4 cup chopped pecans
3 tbsp all-purpose flour
2 tbsp brown sugar
1 tbsp butter, melted
2 cups Bisquick baking mix
1 cup all-purpose flour
1 cup granulated sugar
1 tsp ground cinnamon
3/4 cup lemon yogurt (or plain yogurt, with 2 tbsp lemon juice and 1 tbsp sugar)
1/3 cup milk
1/4 cup vegetable oil
2 tsp grated lemon zest
1 tsp vanilla
2 cups fresh blueberries (or you can use frozen)
Preheat oven to 350°F. Spray a bundt pan with cooking spray and dust lightly with flour. Set aside
Combine all streusel ingredients in a small bowl and mix well with a fork. Set aside.
Combine Bisquick, flour, sugar and cinnamon in a large bowl. In a medium bowl, mix together yogurt, eggs, milk, oil, lemon zest and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. The batter will be thick. Gently fold in blueberries.
Spoon batter into prepared bundt pan. Sprinkle streusel evenly over batter. Bake for 40-45 min or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan on a wire rack. Loosen edges using a knife. Invert cake onto a serving plate, and then flip cake over so the streusel is on top.
Recipe from this forum. There are many out there, but most had shortening and/or dry milk in them (neither of which I had at home). I made half a batch, and am storing the rest in my fridge, looking for ways to use it!!
9 cups all-purpose flour
1/2 cup baking powder
1 tsp salt
1-1/4 cups canola oil
Mix dry ingredients well. Cut in oil with a pastry blender until the mixture looks like cornmeal. Store, tightly covered, in the fridge. Use like you would Bisquick!
The Hungry Teacher