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Home » Food

Egg-free blueberry coffee cake

Submitted by on Saturday, 28 August 2010 No Comment
I know I have a blueberry coffee cake recipe ... um, somewhere. Where the heck did it go? Aw, never mind. I'll just Google.

I'm glad I did, because the new one I conjured up went over well last week at a Teacher Appreciation Breakfast our Parent Teacher Association held. One teacher said it reminded her of the blueberry buckle she used to enjoy when she lived in Indiana. I can see why. I googled that recipe after the breakfast, and they are very similar.

The coffee cake recipe goes together very quickly - the longest part is in waiting for it to bake. I wound up making two - one and a half for school, half for home - and even with the recipe doubled my hand mixer still handled it with no problem.

The texture of the cake is eat-with-your-hands firm, though incredibly moist thanks to the hefty load of blueberries. The streusel adds a nice crunchy contrast. I can't wait to try it with other berries as well.

It's based on a recipe from Joy of Baking. The original calls for one egg, and I used Bob's Red Mill Egg Replacer and sour cream instead.

Blueberry coffee cake
Streusel Topping:

  • 1/3 c. sugar
  • 1/3 flour
  • 1/4 c. cold butter or margarine, cut into pieces
  • 1/2 tsp. cinnamon

Mix the dry ingredients and cut in butter with a pastry blender or fork until it resembles coarse crumbs.

Cake batter

  • 1 c. all-purpose flour - I used half graham flour in order to rationalize letting the guys eat it for breakfast.
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 c. butter or margarine at room temperature
  • 1/2 c. sugar
  • 2 tbl. of Bob's Red Mill Egg Replacer mixed into 2 tbl. hot water then cooled
  • 1/8 c. sour cream
  • 1/2 tsp. vanilla
  • 1/3 c. milk
  • 2 c. fresh blueberries

Combine flour, baking powder and salt. Set aside.

Beat the butter with a mixer until smooth. Add the sugar and beat until light and fluffy. Add the cooled egg replacer, vanilla and sour cream. Beat until just combined. Add the flour mixture alternately with the milk and beat until just combined. Spread the batter into an 8- or 9-inch square pan coated with cooking spray then smooth with a spatula. Spread the blueberries on top, then sprinkle with the streusel.

Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean. My 9-inch pan was done in 40 minutes, while the 8-inch took 50.

Copyright 2010 Debra Legg. All rights reserved.

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