And…we’re back! It’s been a while, but I’m here with another favorite recipe. The photos are a bit rusty, but I swear the food is delicious!
I’m starting with one of our new favorites, this Healthyish Blueberry Coffee Cake. It’s great with a cup of coffee or even as a dessert. And it’s delicious. I recommend making it to share with others so you don’t eat the whole thing!
I’m calling this one healthyish because it only has half a stick of butter in it. Many of the other coffee cakes that I’ve tried have had one or even two sticks of butter in them. And even though they’re delicious…it’s not as much fun when you realize how unhealthy they are. So grab a cup of coffee and enjoy!
A few fun things to know about this recipe:
- Why coat the blueberries in flour? It keeps them from sinking to the bottom of the cake. Just make sure your blueberries are dry when you coat them in flour. Otherwise they get a bit gooey.
- Why list out the flour in ounces? It’s super hard to get the exact amount of flour in a dry measuring cup. (Cook’s Illustrated has more on that here.) So when you’re baking and need precise measurements, it’s best to weigh it. I’ve had this scale for the past 5 years and it has served me well. If you like to bake, a good scale is a great investment.
- Why does this recipe call for a light-colored baking pan? It’s all about the amount of heat the pan will absorb and transfer to the food. Darker pans get hotter so your food gets more heat. Read more in this article from King Arthur Flour. If you only have a dark pan, you’ll want to lower the temperature by 25 degrees and start checking for doneness a bit earlier. This goes for cookie sheets as well. If you want something hotter – say crispy potatoes – use a dark pan.
- 9 ounces unbleached all-purpose flour or about 2 cups
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup butter, softened
- 2 tablespoons canola oil
- 1 large egg, lightly beaten
- 1 cup nonfat buttermilk
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 cups fresh blueberries
- ⅓ cup packed brown sugar
- ¼ cup old-fashioned rolled oats
- 2 tablespoons sliced almonds
- 1 tablespoon unbleached all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoons butter, melted
- Grease a 9-inch square light-colored baking pan (don't use a dark or non-stick pan). Set the oven to 375F.
- In a large bowl, mix the flour, baking powder, baking soda, and salt with a whisk. Take 2 Tablespoons of the flour mixture and sprinkle them over the blueberries. Gently stir them to coat them all with flour.
- In a smaller bowl, mix the brown sugar, rolled oats, almonds, 1 Tbsp flour, and cinnamon together. Drizzle the butter over the mixture and mix it in.
- In a stand mixer, mix the granulated sugar, butter, and oil on medium speed for 2 minutes. Add the egg and beat for another minute or so until it's blended in. Starting with the flour, alternate adding the flour mixture and the buttermilk, mixing after each addition. Stir in the lemon rind and juice.
- Pour half the batter into the prepared pan, and cover with half of the blueberries. Repeat with the rest of the batter and the rest of the blueberries. Spread the topping over the top.
- Bake for 45 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, remove from the pan, and then eat!