• Amanda Davis

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

Preparation

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.

#blueberry #coffeecake #guestpost #Umut

0 views

Recent Posts

See All

S’Mores Cups

Don’t these look just divine?  When I first saw these in the new Simply Sweet Cookbook from The Pampered Chef, I was immediately drawn to them and began to reminisce about my days as a Girl Scout.  We

 

Subscribe Form

  • Facebook
  • Twitter
  • LinkedIn

©2020 by From Lawrence with Love. Proudly created with Wix.com