I’ve been meaning to make a blueberry coffee cake for a couple weeks now, but haven’t had the time. We’ve been out of town the past week, so the last few days were for getting recharged and back to the norm. I woke up early this morning, and made this blueberry coffee cake. I admit, it was pretty awesome being able to get this done before both of my baby girls were up!
Let’s talk about this coffee cake! Not your traditional coffee cake at all, but perfect with your morning cup o’ joe. I used a mixture of whole-wheat pastry flour (adding more tenderness than whole wheat flour), all-purpose flour, and almond meal (adding protein, healthy fats, and texture) to this cake. I added in a couple spices (not too much), just the right amount of sugar (it IS for breakfast eating, so didn’t want to send you on a sugar high soon after!), and canola oil. I figured using canola oil would be the quickest, easiest option, because it is readily pourable, in contrast to vegan butter or hardened coconut oil. It’s also one of the healthiest!
The result: a moist, tender, coffee cake studded with blueberries and topped off with a soft sugar cookie-like crust. Not the typical streusel, where it’s obvious with the large chunks of flour/sugar/oats/butter, but more of like a uniform, sugar-cookie type of crust. Whatever it is, it’s excellent. I had to give some to the neighbors, out of fears I would eat the whole thing. 🙂