Friday, January 8, 2010

Blueberry Cornmeal Coffee Cake

Yum. This coffee cake is like a slightly unusual blueberry muffin in cake form. Using berry-flavored soy yogurt actually made this cake a little sweeter than it needed to be; in the future, I would reduce the sugar if using sweetened yogurt rather than soymilk. You could also use this recipe to make muffins, if you reduced the cooking time; however, the cake is very soft and fragile (hence the parchment paper) and might not make it out in coherent muffin form.

Blueberry Cornmeal Coffee Cake

1/2 c sliced almonds
1 TB brown sugar
1/2 tsp ground cinnamon
1/2 c white flour
1/2 cornmeal
1/2 c turbinado sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 c applesauce (unsweetened of course)
1/2 c of either:
a) 1/3 soy yogurt thinned with water to make 1/2 c or
b) 1/2 c soymilk with a tiny bit of vinegar added to thicken it
2 TB earth balance, melted
1/2 TB apple cider vinegar
1 tsp vanilla extract
1/4 tsp almond extract
1 c blueberries, fresh or frozen

1. Preheat oven to 350*. Line an 8x8 baking pan with parchment paper.
2. Combine almonds, brown sugar, and cinnamon and set aside.
3. In a large bowl, combine dry. In a pyrex or small bowl, combine wet. Add wet to dry and mix well. Stir in 2/3 of the blueberries (do not thaw if frozen).
4. Pour batter into pan and smooth. Top with remaining blueberries and almond topping. Bake for 25-30 minutes.


Anonymous said...

looks delicious. too bad we didn't have this when ruth's grandma sent home grown blueberries with us ...

Gauri Radha गौरी राधा said...

Oh my gosh this sounds and looks so good. I like most anything vegan with blueberries or strawberries in it.