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Blueberry Coffee Cake

Oh, man is there anything better than fresh coffee cake? I think not. Especially warm out of the oven. I use blueberries in this summer version of this luscious cake, but come fall, diced apples or pears and a touch of cinnamon replace the berries to create the autumn version of this delicious, moist cake. 

Ingredients

1 recipe Sure Fire Vanilla Cake
1 1/2 cups fresh blueberries-sorted, rinsed and well-drained

Topping:
3 tablespoons coconut sugar
3 tablespoons walnuts-minced
Generous pinch cinnamon

Sure-Fire Basic White Cake:
2 cups whole wheat pastry flour
1/8 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup avocado oil
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
1/2-2/3 cups almond or soy milk

Directions 
Preheat the oven to 375 degrees and oil and flour an 8-inch round cake pan. Make cake mix by sifting dry ingredients into a mixing bowl. Whisk wet ingredients together. Fold the wet into the dry ingredients, mixing until smooth, but do not over mix. The batter should be thick and spoonable, not runny. 

Fold the blueberries into the cake batter. Take care not to over-mix, or the cake will become tough. Spoon the batter evenly into the cake pan and prepare the topping. Simply combine the maple syrup granules, nuts and cinnamon and sprinkle over the top of the cake. Bake for 30-35 minutes, until the top is golden and a toothpick comes out clean when inserted in the center of the cake. Allow to cool in the pan for 10 minutes before turning out. 

Makes 1 cake, 6-8 servings. 

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