I woke up this morning and decided I'd like to start my day smelling something delicious baking in the oven. I've made this recipe before,but it's been a few years, so when I started reading the ingredients I cringed just a little bit at the thought of adding a chunk of shortening to my breakfast repertoire. Hence a tasty but edited version of this coffee cake was born!
Here is the base recipe with my substitutions. Feel free to experiment with the types of sugars, oils, etc., as well as the berries. You can add a mixture of fruits (I've done blackberries with blueberries and strawberries before) or just stick to one. I honestly just go by what's in my fridge at the time I feel the urge to bake this.
Serve the cake warm with coffee for brunch, as a dessert with some decaf brew, or just munch out midday. Happy Fall!
Blueberry Coffee Cake
Recipe adapted from Better Homes and Garden's The New Cookbook
Makes: 8-12 servings Takes: 1hr 20 minutes total (45-60 bake time)
- 2 C all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C coconut oil (or butter, or shortening, 1:1 substitution)*
- 3/4 C sweetener (I used 1/4 C honey with 1/2 C unrefined sugar)
- 1 egg
- 1/2 C milk (almond milk worked just fine)
- 2 C fresh or frozen berries (blueberries, strawberries, blackberries, etc.)
- 1/2 C sugar (needs to be granulated of some kind e.g. raw, refined, demerara, etc.)
- 1/2 tsp ground cinnamon
- 1/4 butter, kept cold!