Blueberry Coffee Cake & My New Morning RoutineAugust 7, 2012

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! :) )
Cooking spray
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.

Blueberry Coffee Cake

  1. Looks amazing!!! I think it’s so important to make time for yourself in the morning. I’m going to start striving to wake up earlier this year, have some “me” time and then go to work.

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