Blueberry Coffee Cake
Enjoy a slice of this cake along-side your morning cup of coffee. Or if you are like some of us, along-side your morning cup of Teeccino (an herbal coffee substitute).
Blueberry Coffee Caking
1/3 c. coconut sugar
a couple dashes of cinnamon
1/4 c. butter, cut into pieces
1 t. baking powder
1/8 t. salt
1/4 butter, room temperature
1/2 c. honey
2 large eggs
1 t. vanilla
1/3 c. milk
2 c. fresh (or frozen) blueberries
Preheat oven to 350F. Butter and 8 inch spring-form pan and line bottom with parchment paper.
For streusel topping: in a large bowl, mix together the coconut sugar, cinnamon and butter. I found a fork helpful in mixing together this combination. Mix together until crumbly. Set aside.
In a separate bowl whisk together flour, baking soda, and salt. Set aside.
In another bowl mix your butter, honey (I melted mine with a little bit of butter), vanilla, milk and eggs, mix until incorporated.
Add in your flour mixture and mix well. Pour into your pan.
Next evening arrange the blueberries on top of the cake batter and then sprinkle the streusel topping. Bake for about 45-50 minutes.
Your streusel topping:
Your batter ready for the blueberries:
Blueberries arranged on-top:
Streusel topping sprinkled on:
Fresh from the oven!! Mmmmmm...
I had several pieces of this for breakfast (WHAT?? They were small pieces!!) and it was deliciously scrumptious! I found it to be a very moist and soft cake, with an almost puddingish type middle. Overall I give this cake a thumbs-up!