I volunteered to bring a dessert for a ladies group that meets in my home town. I was going to make my Applesauce Muffins, but then I got my latest magazine of Cooking Light and stumbled across a recipe for Blueberry Coffee Cake that was loaded with blueberries and I was hooked! Made a few minor changes and served it up to family for testing. It was well received.
Blueberry Coffee Cake with Almond Topping
- 2 cups whole wheat pastry flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 2 cups fresh blueberries (if you use frozen, bake a bit longer)
- 1/3 cup packed brown sugar
- 1/3 cup old-fashioned rolled oats.
- 1/4 cup sliced almonds
- 1 Tbsp. whole wheat pastry flour
- 1/2 tsp. cinnamon
- 2 Tbsp. butter, melted
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 2 Tbsp Safflower oil (or other light oil)
- 1 egg, lightly beaten
- 1 cup buttermilk
- 2 tsp. grated lemon zest
- 1 Tbsp. fresh lemon juice
Put it All Together
- Heat the oven to 375.
- Wash the blueberries and drain thoroughly.
- In a small bowl mix 1 Tbsp flour, cinnamon, sliced almonds, and rolled oats. Pour the 2 Tbsp. butter over the dry ingredients and mix. Set aside.
- In a medium bowl, mix the 2 cups flour, baking powder, and baking soda. Remove 2 Tbsp. of the flour mixture and toss with the blueberries. Set the blueberries aside.
- In a large bowl, place the granulated sugar, 1/4 cup of butter, and safflower oil. Beat until well mixed. Add the egg and beat well.
- Add the buttermilk and flour mixture alternately to the sugar mixture. Begin and end with flour mixture. Stir in the lemon zest and juice.
- Coat a 9 inch square pan with cooking spray. Place 1/2 the batter in the pan and spread out with a spatula. Evenly put 1/2 the blueberries on top. Add the rest of the batter mixture and then top with the rest of the blueberries. Sprinkle evenly with the brown sugar-almond-oatmeal mixture from step 3.
- Bake at 375 for 45 minutes or until a wooden toothpick comes out clean. You may need to use the outside edges as there are so many blueberries that the toothpick always comes out pretty messy :-). I use the outside edges for the toothpick and then bake a bit longer to accommodate for the middle of the pan.
- Cool in pan for 10-15 minutes on a wire rack. Loose around the edges with a knife and remove from pan if you wish.
I haven’t tried it yet, but did think that substituting raspberries or blackberries would also be good — or even a mixture of berries. Serve with ice cream or whipped cream if you wish. Hope you enjoy this as much as we do!