Blueberry and Rhubarb Streusel

I am a big believer of clearing out your freezer after a couple of weeks. You don’t want to keep things in there too long because they will lose their taste and will get frost bite. Currently in my freezer, there was a large bag of rhubarb and a large bag of blueberries. The other thing I had was sour cream. I wanted to make something that would use up these items and I found the perfect recipe!! Blueberry and rhubarb streusel!

Start with making the streusel topping. You will need

1 3/4 cups flour
3/4 cup brown sugar, firmly packed
2 teaspoon cinnamon
12 tablespoons unsalted butter, melted (1 1/2 sticks or 3/4 cup)

Combine all the ingredients in a bowl and then stir in the melted butter.

You will get a crumbly dough that will be used to top the streusel. This is my favourite part of this cake.

The next step is to make the fruit filling.

2 cups of blueberries
2 cups of rhubarb (stalks only)
1 tablespoon of lemon juice
1/4 cup sugar

Combine the fruit, lemon juice and sugar and set aside.

The last step is to mix the coffee cake batter. The ingredients for this step is

3/4 cup granulated (white) sugar, divided
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup canola (or similar) oil
4 tablespoons unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla
1/3 cup sour cream

Beat the sugar, butter and oil until the sugar has melted and the butter mixture becomes a creamy yellow. Since I ran out of sugar while making this recipe, I substituted some brown sugar in a one-to-one ratio.

Next add the sour cream and vanilla.

When everything is combined, add and mix in the eggs one at a time.

Finally beat in the flour until it is just mixed.

My favorite part is the assembly. This cake involves many layers. Start with the cake batter first. I chose to use a 9inch springform pan. Spread the cake batter on the bottom.

The next layer is the fruit. Carefully spread the fruit evenly on the batter.

The last layer is the streusel topping. Layer the streusel in large crumbs. These will crisp up in the oven when baking and make a delicious topping.

Bake in a preheated 350 degree F oven for about 1 hour and 10 minutes or until a knife comes out clean. When the cake is ready, let it cool before removing it from the pan.