A good friend gave me some fresh blueberries and strawberries last evening, so I wanted to make a different kind of coffee cake with it. Well, probably not different but something I haven't made. So I looked in my cookbooks and found one that sounded something like I wanted. It is in the New Choices Cookbook by Betty Crocker.
Here is my version of:
Blueberry-Whole Wheat Coffee Cake
Whisk together:
1/2 cup all-purpose unbleached flour
1/2 cup whole-wheat flour
1/2 cup sugar
1 1/2 teaspoon baking powder
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| I just love freshly ground whole-wheat flour! |
Stir in: 1/2 cup milk and put into 9" cake pan.
Sprinkle 3/4 cup fresh blueberries and 1/4 cup chopped pecans. I grated a fresh nutmeg, (about 1/2 teaspoon) and sprinkled 1/2 teaspoon cinnamon on top of the batter. I forgot to put in the butter, so I cubed 1/4 cup (4 tablespoons) and put it on top and pressed some of them down into the batter. (Also I didn't put the egg in, but it wasn't missed. This is what I get for talking while preparing a dish.)
Next I took a handful of all-purpose flour (about1/4 cup) and sprinkled that on top. Then a handful of dark brown sugar (about 1/3 cup) and sprinkled that on top. I then put it into a toaster/convection oven set at 350 degrees F and baked for 25 minutes. You can use a regular oven at 350 degrees for about 30minutes. (I didn't want to heat up the house as the outside temp. was already 75 degrees.) To test if done put a toothpick in and if it comes out clean it's done, if not baked a little longer, maybe 3-5 minutes. I did not drizzle a glaze over it, as the brown sugar and flour did a great job on it's own.
Took this to quilt group and we all loved it!!! We had lots of ladies there today, working on quilts for Joplin. That was a nice surprised for me, as I didn't know we were going to be doing a service project today. Had a great time! If I would have known I would have made a bigger coffeecake, oops. Still there was plenty to share, yea!
Enjoy!
