Blueberry Muffin Coffee Cake
As seen in my article on @YorkRegion - Renata's Table: Muffin-themed coffee cake will have everybody talking
Such a lovely coffee cake! It’s delicious and is a wonderful cake to make to serve with a cup of coffee or tea or for dessert with a dollop of yogurt or whipped cream and blueberries on top. Its consistency is a little denser, and why it has ‘muffin’ in its name. It’s utterly divine! It makes a delicious breakfast treat too!
Lower in sugar than other coffee cake, you don’t have to feel very guilty having a slice or two as there is good nutrition in this cake:
Blueberries – berries are a superfood, little powerhouses of incredible nutrition, loaded with antioxidants, are anti-inflammatory, do not spike blood sugar, are a rich source of VitC, Manganese, VitK, contain the mineral folate and are fiber-rich.
Lemons are a good source of VitC which protects your heart from disease and stroke, good against the formation of kidney stones as it increases pH making a less hospitable environment for the formation of kidney stones, the citric acid in lemons help absorb iron better in the body, and studies have shown that citrus fruits help to fight certain cancers.
Oats are a nutrient dense, gluten free whole grain, a rich source of manganese, phosphorous and thiamin (VitB1), high in plant-based protein and high in beta glucan soluble fiber beneficial for lowing bad cholesterol and supporting heart health.
Oat Milk is a great vegan alternative plant-based milk when wanting to reduce your dairy intake. It is thicker in consistency than almond milk (a popular plant-based milk alternative) and acts like milk for frothing and in baked good. Oat Milk has many of the same nutritional benefits as oats (above)
As always, when you make this recipe, I would love to see your creation so please post a photo of your Blueberry Muffin Coffee Cake goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Bake Time: 50 minutes / Makes: 10 - 12 servings
Ingredients
½ Cup Butter – dairy or vegan, either works perfectly
½ Cup Brown Sugar
¼ Cup Maple Syrup
1½ teaspoon Vanilla
2 Eggs
2 Tablespoons Fresh Lemon Juice (here’s a tip to have it on hand always!)
2 Tablespoons Lemon Zest
1½ Cups Flour – wheat or gluten free, either works perfectly
½ Cup Oat Flour – whirl oats in a food processor to a flour consistency
2 teaspoons Baking Powder
2/3 Cup Oat Milk – alternate: dairy milk or another non-dairy milk
1½ Cups Blueberries - fresh or frozen – do not thaw if using frozen
Icing Sugar – for dusting on top
How It’s Made
Preheat your oven to 350°F.
Prepare a 10½” or 11” spring form pan by lining the bottom with parchment paper. Grease and breadcrumb the paper and sides of the pan. Set aside.
In a large bowl, mix the butter, sugar and maple syrup until well combined. Add the eggs and vanilla, mix, then add the lemon juice and zest and mix again until it’s all mixed together well.
In a medium bowl, mix together the flour, oat flour and baking powder.
Add half the dry ingredients to the wet ingredients, stir, then add half the milk and stir again. Add the rest of the flour, stir, and the rest of the milk and stir until combined.
Gently fold in the blueberries.
Spoon the batter into your prepared pan. Spread it out to the edges and smooth the top. Add some additional blueberries and lemon zest on top.
Bake for 50 minutes and check for doneness by inserting a sharp knife into the middle of the cake – a few crumbs are ok, but if it’s still gloppy then bake in increments of 3 minutes and check until it is done.
Remove the pan from the oven and allow to cool for 15 minutes if you are serving the cake warm. Or cool completely to serve later. Slide a knife around the edge of the pan to make sure the cake doesn’t stick when you release the rim. Move the cake to a pretty serving plate. Dust with icing sugar.
Serve with a dollop of yogurt, whipping cream or a tablespoon or two of coconut cream poured over top and some additional blueberries.
Enjoy!
Variations
Add ½ cup almond flour and ½ cup of slivered almonds to the batter, then top with some sliced almonds before baking.
Swap the blueberries for raspberries or blackberries.
Add 2 teaspoons ground cinnamon to add a subtle cinnamon flavour.
