Simple Blueberry Coffee Cake

blueberry coffee cake

An easy breakfast or after-dinner blueberry coffee cake loaded with juicy berries, in a lightly sweetened, but impressive cake. And no, it won’t kill your diet!

The blueberries are truly the showcase of this cake, so it doesn’t require a lot of extra sugar in the topping. I kept the topping light, but it’s completely optional. Another idea is to serve this coffee cake with light whipped cream, or a little lemon or vanilla Greek yogurt.

This from-scratch recipe was one of my trickiest yet, but I was so pleased with the results, as were my visiting in-laws! I know you will be too.

Full bellies with just one slice, all around, in this house! I served this cake on Christmas morning, and it kept everyone out of the kitchen until well into the afternoon. From our two year-old, to my brother-in-law (whose age I won’t disclose here).

 

Simple Blueberry Coffee Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 10 servings

Serving Size: 1/10 of recipe

Gather

1/3 cup organic cane sugar
4 tablespoons butter substitute (I use Earth Balance)
1 flax egg (1 tablespoon flax meal + 3 tablespoons water, set in fridge)
1/2 cup 2% milk
1 tsp pure vanilla extract
2 cups unbleached all-purpose flour
2 tsp baking powder
1/4 tsp kosher salt
2 cups blueberries
Topping (optional):
1/4 cup organic cane sugar
1/2 cup all-purpose flour
1 1/2 tsp cinnamon
1/4 tsp kosher salt
1 tsp lemon juice
4 tablespoons butter substitute

Step by Step

  1. Preheat oven to 375 degrees.
  2. In a small bowl, whisk together the sugar, melted butter substitute, flax egg, milk, and pure vanilla extract.
  3. In a separate, medium bowl, mix together the flour, baking powder, and salt.
  4. Stir the wet ingredients into the dry until just combined. Fold in the blueberries. Batter will be thick!
  5. Spread the batter into a baking dish. (I used a pretty 1 1/2-quart casserole dish.)
  6. 6. For the topping (optional), whisk together the sugar, flour, cinnamon, salt, and lemon juice, in a medium bowl.
  7. Using a pastry cutter, cut the butter substitute into the mixture to create large crumbs. Sprinkle the topping over the cake batter.
  8. Bake at 375 for 50 minutes.
  9. This cake can be served directly from the oven. In fact, I recommend it! Enjoy!

Nutrition

WW PP 5; Calories 222; Total Fat 4.9g; Saturated Fat 1.4g; Trans Fat 0.0g; Cholesterol 1mg; Sodium 196mg; Total Carbohydrates 41.3g; Dietary Fiber 2.0g; Sugars 15.3g; Protein 4.0g

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