Monday, March 21, 2011

Blueberry Coffee cake

Ahh. I love the flavors of blueberry coffee cake and and a hot cup of coffee.

This recipe features your basic pantry ingredients except for maybe the frozen blueberries.  I try to keep them in stock but it seems that I use them more than I stock them.

I bought two packages today. Let's see how long they last.

I made muffins this morning and had to substitute apples for blueberries. That was a happy accident.

Incidentally. All 24 are gone.

The story of my life.

This is a fantastically easy recipe where you mix the wet and the dry ingredients in separate bowls and then mix them all together till just moistened.

The key to muffins is not to over mix or they get tough.

Since we are a wheat-free family, we are substituting all of our flour with spelt flour.  I usually use organic spelt or sprouted spelt which I find in the health food aisle of my local food store.

Spelt is a wonderful whole grain flour with a light nutty flavor.

Way back when, I used to use half white and half wholegrain flour in my baking till the family adjusted their taste buds to all whole grains.

SO much better for ya!

Baby Steps.

Less guilt.

Worth it.

The mixture goes into a greased 13x9 dish and bakes for 45ish minutes.

I made a crumb topping for it.

Butter, raw sugar, flour, and cinnamon.

It doesn't last long in this house.

This makes it all worth the effort.

Blueberry Coffee Cake
3 1/2 cups flour (spelt)
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar (agave or honey)
2 teaspoons vanilla extract
1 1/2 cups milk
3 cups blueberries

In mixing bowl, cream together butter and sweetener. Beat in eggs and vanilla.
In separate bowl, combine the flour, baking powder, and salt. Add to creamed mixture alternately with milk.
Fold in blueberries.
Pour into a greased 13x9 inch glass pan. (or you can make muffins or quick bread with it. Really, you can make any shape, you just need to adjust baking time accordingly)

Topping (optional)
3 Tablespoons butter
1/2 teaspoon cinnamon
1/8 cup flour
2 Tablespoons raw sugar
Mix up till it resembles coarse crumbs and sprinkle over batter.

Bake at 375 degrees (F) for 35-40 minutes, or till toothpick comes out clean.
Cool in pan on wire rack.  At least try and wait till it cools down.

It's Berry good,
The Lunch Lady

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