I made this as a coffee cake, I will write about it as a coffee cake, the pictures show coffee cake, but truth be told I recommend this recipe as muffins. Do what you want with that information, I’m just putting it out there. I had baked the Blueberry Coffee cake for long enough +5 minutes and the center still came out thick and somewhat pasty. My toothpick and everything, but dense the center was. I ate the outsides. D, on the other hand, lathered his slice in Earth Balance and it was down the hatch.
I’ve had a lot of blueberries on hand lately! The reason is because in my quest to find organic food, which is of uttermost importance to me, I stumbled upon a 3lb bag of frozen organic blueberries at Costco. I since I practically have an I.V. pumping smoothies in my blood all week, frozen berries are a must have in my kitchen. The 3lb bag of organic blueberries have lasted for weeks so they are a great deal. Here is my newest NON-smoothie recipe…
What You’ll Need:
1 cup frozen blueberries, thawed
1/2 cup raw sugar
1 cup whole wheat pastry flower
1 cup unbleached all purpose flour
1/2 cup applesauce
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups soy milk
How You’ll Do It:
Preheat oven to 350º. Put your frozen berries in a small bowl and cover them in cool water to thaw. Mix dry ingredients together (flours, baking soda, baking powder, raw sugar) in a large bowl. Sift if needed. Then pour in applesauce and soy milk. Mix together with a fork until all dry ingredients are thoroughly incorporated with the wet ingredients. You should have a thick, mostly lumpless, batter that is still thin enough to be poured with ease. Drain your blueberries, dab dry with a paper towel, and fold them into your batter.
In either a round cake pan (what I used) or a square baking dish, pour batter in evenly. Place in oven and bake for 25 minutes. If you would like to line a muffin tin for Low-Fat Blueberry Muffins, bake for 18-20 minutes instead. Either way, make sure a toothpick or fork comes out clean when inserted into cake to insure doneness.
Why You’ll Love It:
Using raw unrefined sugar in this recipe instead of refined sugar is a huge plus. Raw sugar has trace minerals in it, including phosphorus, magnesium, calcium, iron, and potassium. Refined (white) sugar has been stripped of all these mineral and has chemicals used in it’s processing. Don’t be fooled into thinking that all sugar that is brown is raw. Many sugars have molasses added back into them to change the color brown. Take effort to make sure you purchase organic raw unrefined sugar, if you want to get the most nutritional bang for your buck. And if you’re feeling really generous to the environment, buy Fair Trade.
To up your blueberry intake through a recipe without raw sugar, try some Blueberry Sorbet .
I made this as a coffee cake, I will write about it as a coffee cake, the pictures show coffee cake, but truth be told I recommend this recipe as muffins. Do what you want with that information, I’m just putting it out there. I had baked the Blueberry Coffee cake for long enough +5 minutes and the center still came out thick and somewhat pasty. My toothpick and everything, but dense the center was. I ate the outsides. D, on the other hand, lathered his slice in Earth Balance and it was down the hatch.
I’ve had a lot of blueberries on hand lately! The reason is because in my quest to find organic food, which is of uttermost importance to me, I stumbled upon a 3lb bag of frozen organic blueberries at Costco. I since I practically have an I.V. pumping smoothies in my blood all week, frozen berries are a must have in my kitchen. The 3lb bag of organic blueberries have lasted for weeks so they are a great deal. Here is my newest NON-smoothie recipe…
What You’ll Need:
1 cup frozen blueberries, thawed
1/2 cup raw sugar
1 cup whole wheat pastry flower
1 cup unbleached all purpose flour
1/2 cup applesauce
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups soy milk
How You’ll Do It:
Preheat oven to 350º. Put your frozen berries in a small bowl and cover them in cool water to thaw. Mix dry ingredients together (flours, baking soda, baking powder, raw sugar) in a large bowl. Sift if needed. Then pour in applesauce and soy milk. Mix together with a fork until all dry ingredients are thoroughly incorporated with the wet ingredients. You should have a thick, mostly lumpless, batter that is still thin enough to be poured with ease. Drain your blueberries, dab dry with a paper towel, and fold them into your batter.
In either a round cake pan (what I used) or a square baking dish, pour batter in evenly. Place in oven and bake for 25 minutes. If you would like to line a muffin tin for Low-Fat Blueberry Muffins, bake for 18-20 minutes instead. Either way, make sure a toothpick or fork comes out clean when inserted into cake to insure doneness.
Why You’ll Love It:
Using raw unrefined sugar in this recipe instead of refined sugar is a huge plus. Raw sugar has trace minerals in it, including phosphorus, magnesium, calcium, iron, and potassium. Refined (white) sugar has been stripped of all these mineral and has chemicals used in it’s processing. Don’t be fooled into thinking that all sugar that is brown is raw. Many sugars have molasses added back into them to change the color brown. Take effort to make sure you purchase organic raw unrefined sugar, if you want to get the most nutritional bang for your buck. And if you’re feeling really generous to the environment, buy Fair Trade.
To up your blueberry intake through a recipe without raw sugar, try some Blueberry Sorbet .