Better Days and Blueberry Coffee Cake

You know it might be one of “those” days when you back into your roommates car at 7:45 a.m. 

My baby 😦



Fortunately, these days are always made better by fantastic friends who put you back on track and tell you funny stories of totaling their own cars and crashing into poles. It makes you feel slightly less idiotic and,well, more human. Somedays when it’s just Us Against the World, all you need is a smile and a slice of Blueberry Coffee Cake.  


I enjoy using frozen fruits in my baked goods. I find they’re sweeter than store bought fruits, they keep longer, and they hold their shape well when baked. If you feel the same, set your blueberries out to thaw a bit before baking. 
Prepare streusel by mixing ingredients and cutting in butter by hand. Mixture should crumbly but stick together fairly well. 

  • Sift dry ingredients together in a large bowl. Sifting is important to the whole wheat family! 


  • Make your buttermilk if you don’t have any. Let sit out for about 5 minutes while you’re preparing the rest of your cake. 



    Cream sugar and eggs until light and frothy, about 3 minutes. The mixing attachement should leave a trail when lifted.



    Combine buttermilk, oil and vanilla. Alternating adding the wet ingredients and dry ingredients to egg mixture, beginning and ending with flour mixture. Fold in blueberries.



    Spread half the batter in the prepared pan. Sprinkle half the streusel on top. Spoon remaining batter and top with the remaining streusel.



    Bake the coffee cake about 35-40 minutes until a knife inserted in the center comes out clean. I like to let it sit overnight so the flavors can meld before I chow down, but you’re welcome to eat it right out of the oven. 



    Blueberry Coffee Cake
    Prep: 20 minutes
    Baking Time: 35-40 minutes
    Background Music: Us Against the World, Hurts like Heaven- Coldplay


    Ingredients: 


    1 3/4 to 2 cups white whole-wheat flour
    2 teaspoons baking powder
    1 teaspoon cinnamon
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 large eggs
    1/4 cup sugar
    1 cup buttermilk (1 cup milk + 1 T lemon juice)
    1/4 cup canola oil
    1 teaspoon vanilla extract
    heaping 3/4 cup blueberries 


    Streusel: 

    3 tablespoons oats
    ¼ cup + 1 tablespoon brown sugar
    ½ tsp cinnamon
    ¼ cup + 3 tablespoons flour
    3 tablespoons butter, firm

    1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
    2. Prepare streusel by mixing ingredients and cutting in butter by hand. 
    3. Sift flour, baking powder, cinnamon, baking soda and salt together in a large bowl. 
    4. Cream sugar and eggs until light and frothy, about 3 minutes. 
    5. Combine buttermilk, oil and vanilla. Alternating adding the wet ingredients and dry ingredients to egg mixture, beginning and ending with flour mixture. Fold in blueberries
    6. Spread half the batter in the prepared pan. Sprinkle half the streusel on top. Spoon remaining batter and top with the remaining streusel.
    7. Bake the coffee cake about 35-40 minutes until a knife inserted in the center comes out clean. 
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