Okay…so I have a question.
I don’t like coffee….and I didn’t make coffee to drink with this cake…so can this still be called a coffeecake?
Hm…well…anyway…
Blueberry Coffee Cake
3 cups fresh or frozen blueberries
½ cup water
½ cup rapadura
3 T. arrowroot powder
3 cups whole wheat flour
1 t. baking powder
½ t. baking soda
1 cup rapadura
¾ cup melted butter
2 eggs
1 cup buttermilk
1 t. vanilla
In a medium saucepan, cook blueberries and water together until boiling. Turn down the heat, cover and simmer for about five minutes. Stir together rapadura and arrowroot powder in a bowl. Slowly pour rapadura mixture into the blueberries, stirring while you pour. It should very quickly become bubbly and thick. Remove from heat. Set aside.
In a mixing bowl, combine flour, baking powder, baking soda and rapadura. Make a “well” in the center and pour in malted butter, eggs, buttermilk and vanilla. Stir well.
Pour half of the cake batter into a 9” x 13” baking dish. Spread blueberry mixture over the batter. Drop remaining batter by spoonfuls on top of the blueberry mixture.
Bake in a 350 degree oven for 40-45 minutes.
Go brew up a big pot of milk and give it a try!
Technorati Tags: blueberry coffeecake, healthy recipes, healthy breakfast idea
Lynn says:
I am so glad to know that I am not the only one who does not like coffee. Everyone seems to think it is strange that I do not like it. The coffee cake looks really good! I think that is a pampered chef pan. I have that same one, isn’t it great! I have a question though. I tried arrowroot once and had a really bad expirence. I used it as a thickener in a sauce. I have not tried it again. Is there a trick to it or is it only used in certain types of recipes? Just curious because I would like to try using it again.
April 18th, 2008 at 7:22 pm
Christeen says:
What is rapadura
May 21st, 2008 at 9:36 am