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- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or coat with non-stick cooking spray.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, using an electric mixer on medium speed, beat together the applesauce, granulated sugar, and softened butter until creamy and well combined.
- Incorporate Sour Cream and Eggs: Add the sour cream, eggs, and vanilla extract to the applesauce mixture. Beat until smooth and well blended.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries using a spatula. If using frozen blueberries, fold them in straight from the freezer to prevent them from bleeding into the batter.
- Prepare Streusel Topping: In a small bowl, combine the flour and granulated sugar for the streusel. Cut in the cold diced butter using a pastry cutter or fork until crumbly. Stir in chopped nuts if desired.
- Assemble and Bake: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the coffee cake to cool in the pan on a wire rack for 15-20 minutes before removing from the pan to cool completely. Serve warm or at room temperature.
Nutritional Information
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