Whole Wheat Blueberry Coffee Cake

So the only thing that didn’t go swimmingly in our whole Maine wedding cake baking process was the math. Math? Yes the math that we did to figure out how much of each ingredient we would need to make enough cake batter to fill our pans.

We thought we would need WAAAAY more batter than we did to make our cakes. Like 7 times the original recipe instead of the four times it actually took. I’m still not sure how we messed up that one quite so badly, but we did. At least we didn’t UNDERcalculate. That would have been bad news with the nearest grocery store 40 minutes away.

So instead of the 8 cups of fresh picked Maine blueberries we actually needed, we had 14. And you can’t just let fresh, wild Maine blueberries that you picked IN THE RAIN go to waste. So there was only one answer–coffee cake. And luckily King Arthur had a solution that appeared on their facebook page just in time.

Whole Wheat Blueberry Coffee Cake
Adapted from King Arthur Flour

This was as close to a perfect coffee cake as I think I’ve ever had. The blueberries with the lemon steusel were just perfect! Since we’re going through a whole wheat kick, we decided to substitute half of the all-purpose flour for whole wheat, and I used yogurt instead of sour cream. It was still amazing! If you’re not feeling the lemon, try this with your favorite crumble top.

Ingredients:

Lemon Streusel

1/2 cup granulated sugar
1 cup All-Purpose Flour
pinch of salt
1 tablespoon lemon zest
6 tablespoons butter, softened
juice from 1/2 lemon

Cake

8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup yogurt or sour cream, room temperature
1 teaspoon vanilla extract
1 cup All-Purpose Flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries, well drained

Directions:

Preheat your oven to 350°F. Lightly grease a 9″ x 13″ baking pan or two 8″ x 2″ round pans.

For the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the lemon zest until it is well coated. Using a fork or your fingers, work the softened butter into the flour/zest mixture until it resembles granola, some larger chunks, some smaller. Sprinkle on the lemon juice and toss again to combine. Set mixture aside.

For the cake: Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the yogurt/sour cream and vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid over-beating or the cake will become tough.

Gently fold in the blueberries until well distributed throughout the batter. Pour into the prepared pan(s) and spread evenly. Sprinkle with the lemon streusel until the batter is completely covered.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.

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