Just a couple weeks ago, I was stumbling down the hall to my office at 6 a.m., trying to squeeze in as many minutes as possible in front of my editing. This morning looked a lot different. I woke up at 7:30 a.m. and made a healthy smoothie before turning on the Olympics for half an hour.
I’m in that mode where I’ve been in a routine for so long, it’s taking my body and my mind a little while to get out of that routine. I still felt a little guilty as I watched the Olympics, but I’m slowly realizing that I’m allowed to have some time for myself. Morning is my favorite time of day, and I’m glad I can claim it again.
On another note, who doesn’t love coffee cake for breakfast?! Nathan and I made brunch for my parents a couple days ago and we tried a new coffee cake recipe. If you have leftover fresh blueberries, you need to make this! Not too sweet, but sweet enough … if you know what I mean.
Cooking Light’s Blueberry Coffee Cake
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/3 cups low-fat buttermilk (we used regular fat here … probably why it was so delicious! )
2 cups fresh blueberries (if they’re in season and fresh, use 1 1/2 cups)
1 tablespoon turbinado sugar (we used Penzeys vanilla sugar here)
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries (NOTE: If your blueberries are fresh, make sure to cover them in flour before sprinkling into cake. They’ll sink to the bottom otherwise). Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.