Tuesday, August 17, 2010

Blueberry love

When you want a treat for breakfast but don't want to stand at the stove making pancakes, try coffee cake.

I made mine with ground oatmeal instead of white flour, yogurt for most of the fat, and with the blueberry bottom, you don't need much sugar. Satisfying without the guilt.

Blueberry Lemon Coffee Cake

1½ Cupoatmeal flour
½ Cupwhite sugar
1 tspbaking powder
½ tspbaking soda
1 Cupplain yogurt
½ Cuplemon juice
¼ Cupvegetable oil
grated rind of 1 lemon
~1 Cupblueberries - either fresh or frozen

Note: For the oatmeal flour, I measure out rolled or quick oats and grind them in a coffee grinder. If you don't want to use oatmeal, you can substitute white or whole wheat flour. You'll need ¼ Cup less yogurt. Also, whole wheat flour has a stronger flavour that you'll notice.
  1. In a large bowl, mix together dry ingredients: white flour through baking soda.
  2. In a smaller bowl, beat the egg. Add the yogurt, lemon juice, vegetable oil and lemon rind.
  3. Pour wet ingredients into dry ingredients and mix until just combined.
  4. Cover the bottom of an 8x8 pan with blueberries. I tossed them with a TBSP of flour.
  5. Turn on oven to 350°.  When the oven is up to temperature, spoon batter over blueberries. Bake for 25-30 minutes until browned on top and baked through.

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