Blueberry Coffee Cake: Breakfast…or Dessert?!

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_coffeecake

Blueberry Coffee CakeYum

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
2 eggs
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 melted butter, eggs, buttermilk and vanilla. Stir well.

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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.

Comments

  1. 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.

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  2. says

    Do you think this would work if I used regular milk? Or used regular milk with vinegar added?

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    Laura Reply:

    Oh, I think using regular milk will do just fine!

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  3. kimberly zamora says

    am so lost hahaha, i do not know what arrowroot is nor do i know what rapadura is . am wanting to try and go completly healthy here but am so lost. help laura!!! lol

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    Laura Reply:

    Arrowroot powder is just a healthy thickening agent, like corn starch. Rapadura is a very healthy form of sugar. It is the same as sucanat (also possibly something you’ve not heard of!). They are “dehydrated cane sugar juice” and still maintain many nutrients. You can read more about healthy sweeteners I recommend here: http://heavenlyhomemakers.com/the-most-nutritious-sweeteners

    Hang in there! I’ll address many of these ingredients in my Simple Steps series. Actually though, you’ve already stumbled across the two mose unheard of ones (arrowroot powder and sucanat/rapadura). Most of the other ingredients I recommend are pretty normal!! :)

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  4. Angela says

    So, can I use corn starch in place or arrow root powder and get the same results possibly? THank you so much for your fantastic blog and recipes! I’ve been able to swtich my family’s eating habits around quite a bit thanks to your blog. This style of eating is affordable, and healthy, the only combination I was willing to do in order to eat healthy. Thanks so much!!!

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    Laura Reply:

    Yep, you can use cornstarch instead!

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  5. Danielle B says

    Don’t feel weird Laura.. only a few years ago I realized coffee cake didn’t have coffee IN it!

    (yah I felt pretty stupid lol) Why call is coffee cake if it doesn’t have coffee IN it????

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  6. Brandi says

    I’m trying out this recipe with apples and cinnamon instead of blueblerries tonight :) I can’t wait til breakfast! It already smells wonderful!

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  7. Kate Berkoski says

    YUM! I made this for a potluck tonight and it was a big hit! I loved that it wasn’t super sugary-sweet. Rapadura is the only sugar I have in the house now, and it was fun to have a recipe that actually uses it, rather than just adapting another recipe that uses white sugar. I love the molasses taste you get using rapadura! Thanks for the recipe. It’s a keeper!

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  8. Amelia says

    Can I use the blueberry mixture her for a blueberry pie? If so would I cook it the same length of time and same temp?

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    Laura Reply:

    Yes, I think that would be great! I think you’d need to cook it on 450 for around 45 minutes for a pie crust, but I don’t know off the top of my head.

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  9. Erika says

    How funny, I just made this coffee cake this morning without the fruit- it is my easy breakfast if we’re out of bread. I think the only difference in the batter is that I usually use 1 c. of milk instead of the water. But this morning, I used sour cream, because I had extra on hand and was out of milk. It made it super moist, so I think I’m gonna stick with it from now on!

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  10. Melissa says

    This was delicious! My kiddos kept asking for more and more! I used frozen mixed berries, cornstarch and real milk! YUM! Thanks!

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  11. Christy says

    I have made this recipe countless times, but tonight I made it with my seven-year-old’s help. He asked me towards the end what “malted butter” was. Turns out you’ve got a typo in the instructions that I never noticed! (No big deal — I just thought it was funny that he took it so seriously.)

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    Laura Reply:

    Ha, super funny! I got it fixed, and I appreciate you pointing it out. But malted butter…wonder what that would be like?! :)

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