Blueberry coffee cake
April 4, 2010 at 2:38 pm 3 comments
Our big move has temporarily stalled most kitchen activities, but I did find some time last weekend for baking. Eating local means storing lots of summer produce in the freezer and I had an almost full bag of BC blueberries to use up. I’ve been meaning to make the blueberry coffee cake recipe from the Four Sisters Inns Cookbook for ages and the surplus blueberries created a perfect reason. But as I made it the proportion of liquid ingredients to dry seemed wrong, so I ended up changing the recipe quite a bit. It turned out beautifully – light, moist, sweet and perfect for a Saturday afternoon treat when family dropped by to help us pack. The recipe below is my version – let me know how it turns out if you try it!
Blueberry Coffee Cake
Cake:
3/4 cup sugar
1/4 cup butter, softened
1 egg
1 1/4 cups all purpose flour
3/4 cup whole wheat flour
1/4 cup flax seeds
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1-1/3 cups soy milk
3 cups blueberries
Topping:
1/2 cup walnuts, chopped
1/4 cup almonds, chopped
1/3 cup whole wheat flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter
Cream butter and sugar in a mixer until well blended. Add egg and beat well. Combine dry ingredients and add flour mixture and milk alternatively to sugar mixture. Fold in blueberries.
Mix topping ingredients together until butter is evenly distributed throughout and mixture is crumbly.
Spoon batter into a 9 x 13-inch greased baking pan. Sprinkle evenly with topping and bake at 350F for about 25 minutes.
Entry filed under: Cooking, Eco, Home, Life, Local food, Reading. Tags: baking, blueberries, coffee cake, favorites, flax seeds, local, local organic food, locavore, organic, well-being.
1. D | April 8, 2010 at 1:27 am
Hi!
This looks like a great recipe, first time to start reading your blog, and its great! I couldnt help noticing that there is no coffee in your blueberry coffee cake… is that part of the changes you made? if not, can i know what the measurements are for the coffee, and what kind do you use? thanks!
2. nestandsparkle | April 8, 2010 at 7:48 am
Hi D,
I’m so glad you like the blog – thank you for visiting!
There is no coffee in coffee cake! I was baffled by this for years, but the name comes from the idea that it is cake to be served with coffee or tea.
We enjoyed our coffee cake with a cup of fair trade organic coffee from Coffee Traders, a local roasting house in Cochrane, Alberta. It was delicious, especially the next day as a breakfast treat.
3. Blueberry pie « Nest and Sparkle | October 17, 2011 at 9:49 pm
[...] that evening. Just plain blueberries – so good. The rest finally made their way into a coffee cake for breakfast this [...]