It is that time of the year when sniffles and coughs make ther uninvited appearance. So to fill the house with wonderful smells I decided I need to do some baking. I am no big baker! I usually bake when the kids bug me, if some ingredients need to be used real quick or sometimes to satisfy a craving. Last week's looks at Washington Post Food section led me down such a path just when I was wondering how to make use of some blueberries in the freezer. I made a few modifications to the original recipe. The cake was not too sweet, hence was great for breakfast or with a slather of honey for a wonderful desert. I used a rectangular baking dish because that is the only kind I have but a round pan would be preferable.
Recipe Source : Washington Post Food Section - Blueberry Yogurt Coffee Cake
1. 2 Cups Whole Wheat Pastry flour
2. 1 tsp baking powder
3. 1/4 teaspoon salt
4. 3 Medium sized eggs
5. 1 1/4 cups homemade yogurt from 1% milk
6. 2 tbsp raw sugar
7. 1/4 cup molasses
8. 1 tsp vanilla extract
9. 4 tbsp butter at room temperature
10. 1 1/2 Cups blueberries defrosted
11. 2 1/2 tbsp of Honey bunches of Oats crushed or granola
1. Preheat the oven to 350F
2. Sift the dry ingredients together.
3. Beat the eggs
4. Mix yogurt, vanilla extract, sugar, molasses and the eggs
5. Make a well in the flour and add the yogurt mixture in the middle and slowly mix it in.
6. Add the butter.
7. Gently fold in the blueberries
8.Add the batter to a buttered pan.
9. Sprinkle the honey bunches of oats evenly on top.
10. Bake for 35 minutes or till a knife inserted in the middle comes out clean.
The cake was delicious, with the moist blueberries in the middle and the crunchy top.