Wednesday, July 21, 2010

Blueberry Whole Wheat Coffee Cake

MaMa found a killer deal on blueberries, so we've been having all sorts of fun trying out recipes that call for blueberries.  You've gotta love the summertime for all of the fresh produce!  Not only were the blueberries a great deal, but they also tasted wonderful and were easy to bake with.  The first of our blueberry recipes (that we'll share with you...we did have a flop) is a whole wheat coffee cake that features blueberries.  What a fun treat on a summer evening.  Here's the recipe:


1 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 c all purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 sticks butter, softened
3/4 c brown sugar
1/2 c sugar
3 eggs
1 c milk
1/2 c blueberries
Topping -
1/2 c blueberries
1/4 c sugar
1/2 tsp cinnamon

Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan. In a medium bowl, whisk together the dry ingredients; set aside. Mix together the butter and sugars on a medium-high speed until fluffy. Then add the eggs, one at a time, reduce the speed of the mixture and add half the dry mix and half the milk, then add the remaining dry ingredients and milk. Toss the blueberries in 1 tsp of flour to coat and then fold into the mixture.

Pour the batter into the 9x13.  Randomly scatter the blueberries over the top of the batter, then sprinkle with the sugar and cinnamon.

Bake for 45 minutes. Let cool before serving. Add additional blueberries to garnish.

This recipe was inspired by a post we saw on BrownEyedBaker.


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