Sunday, April 13, 2014

Blueberry Cake and My Attempts at Transformation

I have a blueberry coffee cake in the oven.  It's a cross between an ultra-healthy blueberry cobbler recipe from Jane Brody's Good Food Cookbook and my longing for cinnamon streusel. 

I had some blueberries in the fridge that needed to be used.  A week ago, a friend brought all sorts of fruit to our backyard cook-out.  My spouse assured me he would eat the blueberries, but he hasn't yet.

I thought about all the recipes I have for blueberry coffee cakes--but my weight is up this morning, so I didn't want to indulge.  Still, those blueberries shouldn't go to waste!

So, I remembered this recipe, which is more like a cake than a cobbler.  I added a streusel, to make it more like a special week-end coffee cake.  I'll give the recipe here; you can leave off the streusel if you just want a cake.  It's good with ice cream, if you need a quick dessert.  And it's easily doubled.  Everyone should have this kind of cake in the file.

An update, post baking:  I made far too much streusel, more than the yield below.  I didn't want to waste the streusel, so I used it all.  The resulting cake was more like bread pudding or chewy, warm granola--very tasty, but not what I was trying to create.

Am I simply using a cake batter that can't support streusel?  Or would it work with less streusel?  Will I try again?  Stay tuned!

Blueberry Cake

2/3 C. flour
1/2 C. sugar
1 1/2 teaspoons baking powder
2/3 C. skim milk
2 tsp. butter (melted in advance, if you don't have a microwave)
2 C. blueberries (works with less)

Melt the butter in a 9 x 9 (or 8 x 8) pan in the microwave--or a 1 or 1 1/2 quart casserole dish.

Make the batter by combining the first 4 ingredients and pour it into the pan.  Sprinkle the blueberries on top.  If you just want a cake, go to the baking instructions.

For the streusel, cut with a knife or in the food processor, the following, adjusting as you'd like:  2-4 Tablespoons butter, 1/4 -1/2 C. brown sugar, 1/2 - 1 C. oats or flour, 1/2 c. nuts (if you like nuts),  a sprinkle of cinnamon.

You can sprinkle on the top, or if you have extra, swirl some of it through the cake and then sprinkle the rest on top.

Bake at 350 for 40 to 45 minutes.

1 comment:

Kathleen said...

Oh, yum. My kids are visiting, so I bought ice cream. Red velvet cake ice cream and brownie moose tracks. Sigh...