Thursday, July 21, 2011

Blueberry Coffee Cake

I am a huge fan of the reduced fat blueberry coffee cake at Starbucks. Though they call it reduced fat, the calorie count does not look great and comes to approximately 350 calories per serving. Once I thought about it, then the itch started to make a home-made healthier version (I tell you, Ignorance is Bliss!!!).

I searched online and found some copy-cat recipes for the Starbucks cake. It does have quite a lot of butter and sugar(c'mon, they never told you reduced-sugar;) ). Finally, I landed on Ellie Krieger's recipe from Food Network. I tweeked it, slightly, to make my version.

It turned out to be delicious. Nothing fancy, just a healthy snack you can have without any guilt :) So, give it a try!

(Makes 18 servings) 
Dry ingredients:
All purpose flour - 1 1/2 cups
Whole wheat flour - 1 1/2 cups
Salt - 3/4 tsp
Baking soda - 1 1/2 tsp
Topping:
Sugar - 2 tbsp (Add two more if you want it sweeter)
Ground nutmeg - 1/4 tsp (Feel free to add 3/4 tsp of ground cinnamon, instead)
Chopped walnuts - 3/4 cups
Wet ingredients:
Brown sugar - 3/4 cups
Vegetable/ olive oil - 6 tbsp
Eggs - 3 large
Vanilla extract - 1 1/2 tsp
Buttermilk - 1 cup
Yogurt - 3/4 cup
Frozen blueberries, thawed - 2 cups

Method:
Pre-heat the oven to 350F and spray cooking spray on a bundt cake pan. You can also use a regular baking pan, approximately 10 x 10 inches.  You can try making 18 muffins instead, but the baking time might vary.
Mix all the dry ingredients.
In a small bowl, mix together all the ingredients for the topping.
In a large bowl, beat together the brown sugar and oil. Add the eggs one by one and beat well. Add the vanilla, buttermilk and yogurt. Beat well.
Now add the dry ingredients to the wet, in two batches and mix well, until combined. Do not over-mix.
Add the blueberries and fold them in evenly in the batter. Too much mixing at this stage will break the berries and change the color of the batter. So, just some light mixing would do.
Transfer the batter to the pan and spread evenly.
Top it with the topping mixture and gently press the mixture into the top of the batter, just to make sure the topping does not fall off once done.
Bake for 40-45 minutes, if using a bundt pan. If using a regular pan, please check if the cake is done(with a tooth-pick), after 30-35 minutes.
Once done, let the cake cool in the pan for 5 minutes and transfer it to a wire-rack and cool it completely, before slicing.

Enjoy with or without a cup of hot coffee :) Each serving comes to slightly less than 200 calories, approximately. So, what are you waiting for???????
I have also tried making it with strawberries and they taste great, too. Just cut the strawberries into small pieces and add them just like the blueberries.I actually made muffins with the strawberry batter and they were great for breakfast!

No comments:

Post a Comment