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 sucanat
3 Tablespoon cornstarch or arrowroot powder
3 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sucanat
¾ cup melted butter
1 cup buttermilk
1 teaspoon 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° oven for 40-45 minutes.