Thursday, March 24, 2011
CEiMB: Blueberry Coffee Cake
This week's Craving Ellie in My Belly recipe was picked by Bri of Yoshi vs. Motherhood. She chose for us to make Ellie's Blueberry Coffee Cake. The recipe can be found on the Food Network's website. Ellie made this recipe healthier by swapping out some of the butter with canola oil and using non-fat yogurt to make the cake very moist. I used vanilla non-fat yogurt and sliced almonds in place of the walnuts. I really liked the mixture of cinnamon, sugar, and almonds that are both layered in the middle of the cake and sprinkled on top. It made the whole house smell like cinnamon toast when it was baking.
I liked this coffee cake, it wasn't overly sweet and the cinnamon sugar on top gave it a crisp crunch. It definitely tastes healthier (i.e. not rich and buttery), but it still is very moist and tasty. I enjoyed it very much and I think it would also go well with other berries as well as apples and pears or stone fruits such as peaches and plums. Bri also mentioned that it will last quite a bit of time after baking (up to 5 days) and it tastes best when reheated for about 20-30 seconds in the microwave. Thanks Bri for a good pick, and be sure to check out the blogroll to see what others did with their recipes.