I’ve had this on my list of recipes to try for a long while, and now that I have an overabundance of blueberries and not enough mouths to force them in to, it seemed a good time to give it a go. This light, slightly sweet and wholesome coffee cake turned out lovely— just a touch of sweetness contrasts with the tart berries, the combination of corn meal and whole wheat lends a hearty texture, yet it’s still light and fluffy. I can’t wait to have this tomorrow morning with a big cup of coffee, some yogurt and more blueberries!
adapted from Eggless Cooking
1/2 cup whole wheat pastry flour
1/2 cup stone ground white corn meal
¼ cup + 2 T Sugar (I actually think I could do with less)
3/4 t Baking Powder
1/4 t Baking Soda
¼ t salt
1/4 cup Unsweetened Applesauce
1/2 cup soy yogurt (I used regular Greek yogurt, which un-veganed it)
a little soymilk or water
2 T Vegetable Oil Spread, melted (Earth / Smart Balance)
1/2 T Apple Cider Vinegar
1 t Vanilla Extract
1/4 t Almond Extract
1 cup Blueberries, fresh if possible!!
1/2 cup Sliced Almonds (I omitted)
1 T Brown Sugar
1/4 t Ground Cinnamon
Preheat oven to 350F. Line an 8-in square baking dish/pan with parchment paper and spray with non stick cooking spray. In a small bowl combine the almonds, brown sugar and cinnamon; set aside.
Combine together the flour, cornmeal, sugar, baking powder, salt and baking soda in a large bowl.
Measure 1/3 cup of yogurt, mix with soymilk (I used vanilla) or water to get a ½ cup measure, thinner-consistency yogurt. (This is replacing the buttermilk in the original recipe). To that add the melted butter, extracts, vinegar and applesauce. Whisk until well blended.
Stir the wet ingredients into dry ingredients until just moistened. Fold in 2/3 cup blueberries. If using frozen blueberries, do not thaw before adding to batter, because the color will bleed.
Pour the batter into the prepared pan. Top with remaining blueberries. Sprinkle the almond-cinnamon-sugar mixture on top.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the pan on a wire rack. Remove the cake from the pan after 10 minutes and transfer the cake directly and gently to the wire rack.
Now sit back with a cup of coffee and savor each light, summery bite!