Cake for Dinner
When the snow keeps falling in February, sometimes you just have to do something drastic … like cake for dinner.
Well, it was coffee cake – and it had lots of blueberries in it.
The other night I just needed something warming, and coffee cake and eggs sounded good enough for me. I found this recipe on my Whole Foods app and have been dying to try it. The only problem I have with coffee cake is that it really is a breakfast food, but who wants to get up early enough to actually make it for breakfast? So, breakfast for dinner it is!
Here’s the recipe, see my amendments below:
Blueberry Coffee Cake
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or bluberry yogurt
1 teaspoon vanilla extract
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds
Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.
Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.