I have friends who rarely make dessert. For them, it seems like too much of a bother. Maybe they fear that every pan in the kitchen will be used or that the counters and floor will be covered in flour. Or maybe they just think that making dessert is too hard. Let me tell you now, friends, making dessert can be easy.
Last summer I discovered the easiest cake ever (it is!). I can also whip up some vegan chocolate thumbprint cookies and have them baked in about 30 minutes. Dessert complicated? No way.So when I was having some friends over this weekend for a bit of competitive board game playing, I thought that I should offer something besides beers. In just under 15 minutes I had this coffee cake in the oven. I did let the cake stay a bit too long in the oven (I blame the beers) but that didn't spoil the deliciousness one bit.
Packed with last summer's frozen blueberries and tinged with spice, this cake was perfect. The cake itself was light and the crumb was great...who doesn't like a good crumble topping? Don't have blueberries on hand? Sub in another fruit like plums, apples or strawberries. Next time you are having a dessert dilemma, don't worry about it. Whip up this cake and soon you'll have a slice of cake to go with your pot of tea.
Blueberry Crumb Coffee Cake
1 1/2 cup whole wheat pastry flour
2 1/4 teaspoon baking powder
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
large pinch of nutmeg & cardamom
1 egg
1/2 cup plain yogurt
1/2 cup canola oil
1 cup blueberries (frozen is a-ok)
crumb topping:
1/2 cup brown sugar
1/4 cup flour
2 tablespoon butter
1/2 teaspoon cinnamon
Packed with last summer's frozen blueberries and tinged with spice, this cake was perfect. The cake itself was light and the crumb was great...who doesn't like a good crumble topping? Don't have blueberries on hand? Sub in another fruit like plums, apples or strawberries. Next time you are having a dessert dilemma, don't worry about it. Whip up this cake and soon you'll have a slice of cake to go with your pot of tea.Blueberry Crumb Coffee Cake
1 1/2 cup whole wheat pastry flour
2 1/4 teaspoon baking powder
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
large pinch of nutmeg & cardamom
1 egg
1/2 cup plain yogurt
1/2 cup canola oil
1 cup blueberries (frozen is a-ok)
crumb topping:
1/2 cup brown sugar
1/4 cup flour
2 tablespoon butter
1/2 teaspoon cinnamon
1/4 cup pecans
1. Preheat oven to 400. Butter and flour an 8" round cake tin, shaking out any floury excess. Set aside.
2. Prepare the crumb topping by using your fingers to work in the ingredients until you get pea-sized crumbles.
3. In a large bowl, combine the flour through to the pecans. In another bowl, blend together the egg, yogurt and oil. Add the wet to the dry ingredients and lightly blend. Stir in the blueberries until mixed through.
4. Pour batter into cake tin and spread down the top lightly with a spatula. Sprinkle the crumb topping over top. Bake for 25-30 minutes or until a knife inserted into the center comes out clean. Cool, slice and serve.
1. Preheat oven to 400. Butter and flour an 8" round cake tin, shaking out any floury excess. Set aside.
2. Prepare the crumb topping by using your fingers to work in the ingredients until you get pea-sized crumbles.
3. In a large bowl, combine the flour through to the pecans. In another bowl, blend together the egg, yogurt and oil. Add the wet to the dry ingredients and lightly blend. Stir in the blueberries until mixed through.
4. Pour batter into cake tin and spread down the top lightly with a spatula. Sprinkle the crumb topping over top. Bake for 25-30 minutes or until a knife inserted into the center comes out clean. Cool, slice and serve.
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