Blueberry Coffee Cake
In the end, we know it’s not sugar that causes diabetes, but saturated fat preventing the cells from uptaking glucose from the blood. But hang on…this is not where you grab a candy bar and celebrate. Sugar aggravates the condition and compromises immune function. Try this lovely dessert instead. Made from whole grain flour and complex and low-glycemic index sugars, you can have your cake and eat it….to a degree.
Makes 8-10 servings
1 recipe Sure Fire Vanilla Cake (recipe follows)
1 1/2 cups fresh blueberries, sorted, rinsed and well-drained
3 tablespoons coconut sugar granules
3 tablespoons walnuts, coarsely minced
generous pinch cinnamon
Sure-Fire Vanilla Cake
Makes 1 standard 9-inch round cake or 1 standard loaf
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 unsweetened organic almond or soy milk
Preheat oven to 350o. Lightly oil and flour a 9-inch cake pan or loaf pan.
Sift dry ingredients into a mixing bowl. Whisk wet ingredients together. Fold the wet into the dry ingredients, mixing until smooth, adding more milk as needed, but do not overmix. The batter should be thick and spoonable, not runny. Spoon evenly into prepared pan. Bake for 30-35 minutes, on the center rack, (your baking time may vary 5-10 minutes, depending on your oven; whether it runs warmer or cooler than the temperature indicates, so be patient. But remember, do not open the oven door until the baking time is three-quarters lapsed. Opening before that time is a sure-fire--no pun intended--way to cause your cake to sink).
When a toothpick comes out clean when inserted in the center or the top bounces back to the touch, the cake is done. It is best, I have found (having thrown out many a failed cake recipe) to turn the cake out of the pan onto a cooling rack while it is still warm, rather than letting it cool completely. Work carefully, realizing that cakes, especially whole grain-based versions are delicate and you will do fine.
Preheat the oven to 375o and oil and flour an 8-inch round cake pan.
Prepare the cake batter and fold in the blueberries. Take care not to overmix, or the cake will become tough. Spoon the batter evenly into the cake pan and prepare the topping. Simply combine the coconut sugar granules, nuts and cinnamon and sprinkle over the top of the cake. Bake for 30-35 minutes, until the top is golden; it bounces back to the tough 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.