Wednesday, January 25, 2012

Blueberry Coffeecake


This is a super easy coffee cake that I make in a springform pan.  I love using frozen berries because it cuts several steps when making fruit coffee cakes. No washing, slicing, peeling, or dicing involved.

I'm a cheater. I admit it.



I made this cake for our mid morning snack since we had a bit of snow yesterday and didn't shovel it.  Needless to say, my little car refused to make it up our long uphill driveway this morning and kept me and the boys home from church.

What better thing to do on my day of rest that bake? (besides go to church?)

Plus, I knew the boys would be banging down my proverbial kitchen door for something to eat. As usual.

The downside to such a yummy cake is that there aren't any leftovers.  I had to sneak a piece aside for hubby's breakfast tomorrow.



This is great for breakfast, brunch, snack, or dessert.

Ya can't go wrong here.


It's a great cake because it only uses 2 cups of flour and you put the fruit on top of the batter.

Less mixing.


 I like to add a butter crumb topping made with organic butter, organic brown sugar, and organic spelt flour.




It's just SO good.






Blueberry Coffeecake
2 cups organic spelt flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
2 eggs
1 cup milk (or apple juice, cider)
3/4 cup agave nectar (or sugar, honey)
4 Tablespoons oil (or half applesauce, half oil)
2 cups frozen blueberries


Topping: 2 Tablespoons organic butter, 1/4 cup organic spelt flour, 2 Tablespoons organic brown sugar.  Mix in small bowl with fingers till crumbly.


1. Preheat oven to 375 degrees (F)
2. Mix wet and dry ingredients in separate bowls and then mix them together till just combined.
3. Pour into a greased springform pan.
4. Top with frozen blueberries.
5. Add topping.
6. Bake for 40-50 minutes till center is done.


Try not to eat it all in one sitting.


The Lunch Lady

1 comment:

Ellen Golden said...

Hi! I am entertaining some people today. The story: Actually they are a couple who loves my cats that used to cat sit when they lived in my apartments. They moved to a home. I'm moving to a new apartment that doesn't allow cats and feel this will be a good move in many ways but I adore my cats. They are coming over to start the process of taking over my cats and I wanted to make something good and special. Since it's Sunday - coffee cake!

I used 4 tbls. melted Nutiva shortening in the batter. For sugar in batter I used coconut secret raw coconut nectar 1/2 c. and 1/4 c. sugar. I didn't have 2 C. blueberries so I used 1 1/4 c. Now wish I had more! I think substituting fresh fall apples grated/ finely chopped would be delicious too! I love how this cake tastes and turned out. I didn't have a spring loaded pan so I thought the nutiva oil would help set it up better. Other than that, everything the same. Baked probably sooner than 40 minutes but that's how long I baked it. Outside crust a little bit tougher than I would like (not burned though) but still tasty. Comes out of the pan fine. Crust could be dunked in coffee. I will enjoy serving this to them today! I will ask them if they prefer coffee or tea!

Thanks!

Ellen