Blueberry Coffee Cake!

Thursday had a whole lot of goodness going on!

A little planking....

I got up to 3 minutes! Working on getting ready for the plank off with my husband this Saturday :)

Some special time building Legos with Megan...

And I made the most insanely delicious Blueberry Coffee Cake! I would love to share it with you!!

I gathered the ingredients...

First, I whisked whole wheat flour, baking soda and salt into a large bowl.

Next, with my electric mixer, I creamed the butter and honey for 2 minutes...

Then I added the eggs, one at a time...

Next, I turned down the speed of the mixer and added a portion of the flour mixture, followed by half of the buttermilk, then another portion of the flour mixture. Finally, add the remainder of the buttermilk and the last of the flour mixture.

Lastly, toss the blueberries with a teaspoon of flour and add to the mixture.

Pour mixture into a 13x9 inch pan. I prepared the pan with coconut oil. Sprinkle the top with a tiny bit of cinnamon sugar and bake!

Bake for 45-55 minutes and serve with fresh blueberries + a sprinkle of powdered sugar!

I had to cut the kiddos off from eating it. NO MORE. ALL DONE :)

This is awesome for brunch or dessert. Even for a snack, as it is not too sweet (you don't have to add the powdered sugar).
I took out the white sugar (except for the teaspoon with the cinnamon sugar for the topping) and added honey. Instead of white flour, I used whole wheat.


Blueberry Coffee Cake

By: Natrunsfar (adapted from Cooks Country)

2 cups plus 1 teaspoon whole wheat flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks) softened
1/2 teaspoon coconut oil
3/4 packed light brown sugar
1/2 cup honey
3 large eggs
1 cup buttermilk
1 cup fresh blueberries
1 teaspoon powdered sugar

For topping

1/2 teaspoon cinnamon
1/2 teaspoon sugar

Adjust oven rack to middle position and heat oven to 350 degrees.
Grease a 13 x 9 inch baking pan with coconut oil and lightly flour the pan.
Whisk two cups flour, baking powder and salt together in medium bowl.
With electric mixer, beat butter and sugars on medium-high speed until fluffy - about two minutes.
Add eggs, one at a time, beating until just incorporated and scraping down the bowl.
Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half  of remaining flour mixture, then remaining milk and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Gently fold blueberries into mixture.
Spread batter into prepared pan.

Stir cinnamon and sugar together in a small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Sprinkle powdered sugar to finish.
Serve warm or at room temperature.

Happiness Is Running Life!


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