![]() ![]() Refreshing Blueberry Mojito Cocktail – made with a sugar free blueberry syrup muddled with fresh mind leaves.Blueberry Chia Pudding – packed with nutrients, this pudding can pass as a breakfast meal.Blueberry French Toast Casserole – perfect for a family brunch or any special occasion.Looking for more ways to enjoy fresh blueberries? In addition, the topping can be replaced with a sugar free confectioner’s sweetener like the brand Swerve. To make this dessert low carb, replace the granulated sugar with a sugar alternative like Truvia baking blend, monk fruit with erythritol or any other sugar alternative you prefer. Bring to room temperature and top with confectioner’s sugar. To freeze, wrap in saran wrap or freezer paper and then cover with aluminum foil before placing in a freezer bag. This cake can be frozen for up to 3 months. If you don’t eat this cake within a few days then it can be frozen. How To Store This Cakeīlueberry coffee cake is best left at room temperature for up to two days on a cake plate with a lid. Serve with fresh whipped topping if you would like. Let the cake cook completely before adding confectioner’s sugar. Without coating blueberries in flour the blueberries sank (2013) Blueberry Coffee Cake Without Streusel Topping I have since read this wiki article that suggests sprinkling the bottom of the pan with baking powder to help the berries cook though the cake. Top again with the remaining batter and another layer of blueberries. Add batter, half of blueberries, additional batter and top with blueberriesĪvoid – sinkage (lol – the shrinkage Seinfeld episode just popped in my head, know which one?).įinally, add half of the prepared batter to the lightly greased cake pan.Start and end with flour alternating with buttermilk.It goes like this –> buttermilk, flour, buttermilk, flour. Now we are ready to mix in the flour and buttermilk into the butter mixture.įirst start with adding flour, then buttermilk. Butter/sugar with eggs and vanilla extractįold The Flour and Buttermilk Into The Butter Mix.Wet and dry ingredients for blueberry coffee cake.Now in a large mixing bowl whip the butter and sugar together until creamy.Īdd the egg and egg white along with the vanilla extract. ![]() Next, whisk together the flour, baking powder, soda and salt. ![]() Next, reserve 2 tablespoons of flour from the ingredients and gently fold into the blueberries. Prepare the blueberries by rinsing them in a colander and gently patting them with paper towels removing as much water as possible. 9″ baking cake pan (I used a springform pan)įirst prepare baking pan by lightly greasing the pan and set it aside.Turbinado sugar or confectioner’s sugar.Granulated Sugar (Monk Fruit/erythritol blend for sugar free).All purpose flour, saving 2 tablespoons for the berries.Again, this will alter the sweetener needed in this recipe.įinally, frozen berries, will render their juice quicker, which often times leaves your cake with a gray ting of color in the cake. Why? First, the frozen berries have a lot more water in them, so the ingredients may need to be adjusted.Īlso, a lot of frozen berries are frozen with sugar. ![]() Ready to get baking? How To Make Blueberry Coffee Cake with Buttermilkįor this recipe I used fresh blueberries and although you can use frozen, I would stick with fresh berries. Instead, I sprinkled confectioner’s sugar on top and served with some fresh whipped cream. Instead, CL added turbinado sugar, which are large crystals of sweetener. The streusel topping is omitted on this cake. You may notice that a lot of coffee cakes add a streusel topping like you see in this sweet potato cake. I have always been pleased with their recipes, and this scrumptious coffee cake is one that I’ll make again and again. If you have followed Cooking Light then you know that they find ways to lower the fat in their recipes and reduce the overall calories without compromising taste. This Blueberry Coffee Cake is nice and tender with just the right about of sweetness, and under 300 calories per serving (287 My Fitness Pal). This helps the blueberries stick to the batter while cooking. Lightly coat the blueberries in flour before adding them to the cake batter. Ready to hear about a simple tip to help those berries from sinking to the bottom of the cake pan? See, the CL pros didn’t remind their readers of a very important tip to avoid the berries from sinking to the bottom of the cake, which is what happened to me when I baked this blueberry coffee cake. I enjoy trying my hand at those special rated recipes because they have the pros tweak and reconfigure the recipe until it’s perfect.Īlthough, this time I think there was an oversight. I have since updated the photos and provided additional content.Ĭooking Light (May 2008) put this recipe in their series of top-rated dishes, Test Kitchen approved.
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