When Life Gives You Blueberries…

Whole Foods emailed me this week to announce pints of organic blueberries would be $1.99 for their Friday Sale. These are typically five bucks a pop so of course, I showed up to fill my basket with sweet, blue organic goodness.

I got home with what felt like eight pounds of blueberries and quickly began dreaming of all things blue.  Blueberry smoothies, muffins, parfaits, pancakes…choices, choices!  After spending some time researching ideas, I put my wine glass down and bravely announced to my husband, “Okay! I’m going to bake!”

As you may have seen on the pages of this baker-blog-turned-health-blog, I’ve transitioned away from baking all sorts of awful (read: yummy) in exchange for a sleeker physique and a bloat-free tummy. But I also don’t believe in deprivation…it never works.  So instead, I’ve been tweaking old-faithful recipes with a healthier spin — and that is exactly what I did with this delicious (and blue) coffee cake! 

Reduced Guilt Blueberry Coffee Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup oat flour (make your own by blending rolled oats in a blender!)
  • 2/3 cup white sugar
  • 1/3 cup butter, room temp
  • 1/2 banana
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 egg yolks
  • 1 cup almond milk (or nonfat milk)
  • 2 egg whites
  • 1 1/2 cups blueberries

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9″ spring form pan.
  2. In a large bowl, stir together the flours and sugar. Cut in the banana and butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside.
  3. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.
  4. In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan.
  5. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top.
  6. Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center and a toothpick comes out clean.
Serves 10.  237 calories and 8 g of fat per piece.
Domestically Yours,
Natasha Kay

2 thoughts on “When Life Gives You Blueberries…

  1. Peter Robson says:

    Sounds TOTALLY yum Natasha, all I need now is the oven and some me time to go with it! Yours as ever and feeling inspired, P :o) … P.S. pleasant surprise on the scales this morning at 172 – only 12lbs left so SHOULD be done by mid august (if achieved will have lost about one third of my body weight in a year). Pat on the back and some blueberry cake I think!!

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