Lemon Blueberry Coffee Cake

-

 Elsa hosted a birthday brunch last week, cooking up several experiments for us, all delicious! Larry went back for 3 pieces of this yummy lemon blueberry coffee cake. The original recipe called for a vegan cream cheese swirl and a powerdered sugar icing, but she skipped both, and it was great without. 

Ingredients

3 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sugar
1/2 C vegan butter
3/4 C dairy-free yogurt or sour cream
1/3 C nondairy milk
1/4 C lemon juice
3 T lemon zest
1 T vanilla
12 oz (1 pint) blueberries

Crumble topping:

1 C flour, plus 1 T for coating blueberries
1 tsp cinnamon
3/4 C sugar
5 T vegan butter, melted
1 tsp vanilla
1/8 tsp salt

Instructions

Preheat oven to 350F.

Grease a bundt cake pan with butter and dust with flour.

Rinse blueberries and pour in a small bowl. Add 1 T flour and toss to coat. This will prevent the blueberries from sinking.

Make the crumble: mix ingredients and set aside.

Make cake batter: In a large bowl, add in the sugar and the lemon zest. Rub the lemon zest into the sugar with your fingers to help release the lemon oils. Then pour in the vegan butter, dairy free yogurt, and vanilla extract. Whisk to combine. Then add in the remaining flour, baking powder, baking soda, and sea salt. As you’re whisking the dry ingredients, pour in the dairy free milk, followed by the lemon juice. Whisk just until the dry ingredients are incorporated with the wet. Then fold in the blueberries until evenly distributed.

Spread the blueberry coffee cake batter in the pan. Sprinkle the crumble on top of the batter. 

Bake for 1 hr 15 minutes or when toothpick comes out clean and the crumble is lightly golden on top. Elsa noted that the author suggested checking after 50 minutes of baking if you didn’t include the cream cheese layer – she did that & then kept checking every 5-10 minutes -- and it didn’t seem done until it had been baking for 75 minutes.

Allow the coffee cake to cool in its pan for 1 hour.





Popular posts from this blog

Whole Wheat Bread

-
Image
When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 1 C white flour 2 C whole wheat flour (or 1 C rye, 1 C whole wheat) 1/4 tsp instant yeast 1 1/2 tsp salt  1 5/8 C water (note: maybe more with whole wheat) Wheat bran or corn bran for dusting optional additions to dough: 1 C chopped walnuts, OR 2 T finely chopped rosemary 1 C kalamata olives Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shag
Read more

Yammy Chocolate Pudding (Optionally Pie)

-
Image
Shelley shared a delicious chocolate pudding with us today, packed with healthy ingredients! It's super easy to make, too. She recommends a dark cocoa like Hershey's Dark or Guittard Dutched Cocoa rather than regular cocoa, as it makes it taste more fudgy. She also used TJs soy creamer because she thinks it tastes more neutral than nut milks or coconut creamers. I used this recipe to make a pudding pie, and that was also delish! I vote for graham cracker crust if you go the pie route. Ingredients 1 really big yam (or two medium yams) 2 T almond butter 4 T soy creamer (or nondairy milk) 4 T dark cocoa powder  5 pitted dates If making pie version: Pie crust (regular or graham cracker) sliced strawberries powdered sugar glaze made with 1 T melted vegan butter and 1 T rum Instructions Wash the yam, but don't peel it. Roast yam at 425 until syrup leaks out, up to 1 hour 20 minutes. Let it cool, and then carefully peel off the skin. Mix the yam and other ingre
Read more

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Tahini

-
Image
Judy and Robert made a variation of this delicious NYTimes recipe for Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini for lunch before we enjoyed a beautiful hike through redwoods at Robert's Regional Recreation Area . Below is a variation close to what they made, and I want to replicate! Ingredients 14 oz firm tofu, drained 1 can chickpeas, drained, rinsed and patted dry 1 pint cherry or grape tomatoes (can also try butternut squash) 1 (8-ounce) bag leafy greens, such as baby spinach, baby kale, arugula, or mixed greens Salt and pepper Marinade: 3 garlic cloves, diced 2 lemons 2T oil 1 1/2 T za’atar dry spice mix  1 tsp dried oregano or marjoram 1/2 cup chopped flat-leaf parsley 2 T soy sauce (for 2nd half of marinade, used on tofu) Dressing: 1/4 C tahini 1 T honey 2T water Farro, barley, wild rice medley, or other grain, for serving Instructions Heat oven to 425 degrees. Cut the drained tofu into 1/2-inch-thick slices. Combine the chickpeas and tomatoes on a half
Read more