I made another recipe from Heavenly Homemakers. This time for blueberry coffee cake. This is another super yummy recipe! We all loved it, it was so delicious!
A wonderful treat for breakfast! Its not as sweet as most coffee cakes have been that I've made, but this is still very good.
Blueberry Coffee Cake
3 cups fresh or frozen blueberries
1/2 cup water
1/2 cup rapadura or sucanat (or cane sugar)
3 T. arrowroot powder
3 cups whole wheat flour
1 t. baking powder
1/2 t. baking soda
1 cup rapadura (or cane sugar)
3/4 cup melted butter
1 cup buttermilk
1 t. vanilla
In a medium saucepan, cook blueberries and water together until boiling. Turn down the heat, cover and simmer for about five minutes. Stir together rapadura and arrowroot powder in a bowl. Slowly pour rapadura mixture into the blueberries, stirring while you pour. It should very quickly become bubbly and thick. Remove from heat. Set aside.
In a mixing bowl, combine flour, baking powder, baking soda and rapadura. Make a "well" in the center and pour in malted butter, eggs, buttermilk and vanilla. Stir well. Pour half of the cake batter into a 9" x 13" baking dish. Spread blueberry mixture over the batter. Drop remaining batter by spoonfuls on top of the blueberry mixture. Bake in a 350 degree oven for 40-45 minutes.