Wednesday, January 2, 2013
Blueberry Coffee Cake
I have been a little lax on my cooking everything from scratch goal in the last couple of months. The holidays happened and my motivation seemed to go out the window. Now with the year changing and my cupboards full of food I am making a concerted effort to make as many things as I can with the ingredients I already have. Normally I am great about this goal, but with a 4 and 6-year-old, my days are exhausting and honestly I just haven't had the energy. However, I also know that budgeting and cooking as many things as I can are major ways that I am able to be a stay at home mom. I love staying at home with my kids, so it's back to the kitchen I go this week. So today I spent the day making homemade turkey sausage, grilled chicken, and snacks for lunches for the next couple of weeks. Yesterday for New Years I made a great breakfast and dinner for very little money. For breakfast I tried a new recipe for Blueberry Coffee Cake from the January 2013 issue of Southern Living magazine.
This recipe has 13 ingredients. It takes a total of 1 hour, 20 minutes of which is active and makes 10 servings. Since I now eat gluten free I substituted gluten free all-purpose flour for the wheat all-purpose flour used in the recipe. Since I didn't have turbinado sugar, I substiuted regular granulated sugar and it worked fine. My total baking time was slightly longer than the recipe, approximately 35 minutes total. I followed the remainder of the recipe as written.
If you like not overly sweet coffee cake than this recipe is perfect. It is light on the sugar, which my family liked, but is still full of fruit. I really enjoy blueberry coffee cake and this recipe was easy to make gluten free, which I appreciated. It doesn't bake-up very high, it is more of a dense cake, than a high and light coffee cake. Either way it was great with a cup of coffee in the morning.
For the recipe go to Blueberry Coffee Cake.