Blueberry Coffeecake – Guest Post by Umut
I am not much of a dessert-baker, but every once in a while it’s fun to bake a cake on the weekends, especially if you are expecting company. This is a really light coffeecake, even if you use sour cream. It would have even less calories if you opted for nonfat yogurt. I made it the first time with frozen blueberries, but I imagine it would be even better with fresh berries. I’m sure one could substitute any other type of fresh berry available locally.
Ingredients Nonstick cooking spray 2 tablespoons plus 1 cup whole-wheat pastry flour, divided ¼ cup turbinado sugar 2 tablespoons butter, cut into small pieces ½ teaspoon ground cinnamon ½ cup all-purpose flour ¼ cup turbinado sugar 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup nonfat plain yogurt or sour cream 1 teaspoon vanilla extract 2 eggs 2 cups fresh or frozen, thawed and drained blueberries, divided 1/3 cup sliced almonds
Preheat oven to 350 degrees. Grease a 9-inch round cake pan (or glass baking dish) with cooking spray; set aside. Put 2 tablespoons of the whole-wheat pastry flour, sugar, butter and cinnamon in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.
Put remaining 1 cup whole-wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt (or sour cream), vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.
Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve. Serves up to 12.
Adapted from Whole Foods recipes.