Baking is as much a science as it’s an art from. Often it’s very temping to just swap out the white flour for whole wheat version, or drop in some apple sauce to replace the oil. But, when it comes to the texture of the baked goods, things can really fall flat and dry fast, if the right steps and substitutions are not made.
However, with a few carful tricks, healthy substitutions and taking the science of baking into account, it is possible to make a healthy and nutrient-rich treat that is also deliciously moist and fluffy.
Our blueberry coffee cake is just the right amount of sweet to enjoy with a warm beverage like coffee or tea. It also works great as a quick grab and go breakfast bar or a small snack.
Blueberry Coffee Cake Recipe
Makes: 8×8 inch pan size, easily treat 9-12 people with a large slice each.
Cake
1 cup WW all-purpose flour
1 cup Quick Oats – roughly ground after measuring
2 tsp Baking Powder
1/4 tsp salt
1/4 cup unsalted butter, softened
1/4 cup + 2 tbsp granulated sugar
1 cup apple sauce, un-sweetened
2 large eggs
1 tbsp vanilla extract
2 tbsp Orange zest
1/2 cup milk (substitute milk alternatives if desired)
1 cups frozen blueberries (keep frozen until required) + 1 tbsp all-purpose flour for coating
Crunchy Topping
1/2 cup Quick Oats – roughly ground
2 tbsp Brown Sugar
1 tsp ground cinnamon
2 tbsp butter, cold
pinch of salt (1/8 tsp)
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Preheat the oven to 350°F.
To make the topping: Mix the oats, sugar, cinnamon, and salt in a small bowl. Add in the cold butter and using your fingers crumble it together. Set aside in fridge until needed.
Lightly grease an 8×8 inch square pan or comparable size (butter the pan and sprinkle with flour (1-2 tbsp), discard extra leftover flour that does not stick to pan).
In a bowl, mix in WW flour, ground oats, baking powder, and salt.
In a separate bowl beat together sugar and butter 2-3 minutes. Add in the apple sauce, beat for another minute. Add in eggs, vanilla, orange zest and milk and beat for another minute.
Fold in the dry ingredients into liquid mixture.
Coat the frozen blueberries with 1 tbsp of all-purpose flour. Fold blueberries in the mixture only enough to blend.
Pour the cake batter into the prepared pan. Flatten the top with a spatula.
Sprinkle the topping over the batter.
Bake the cake for 35 to 40 minutes, or until a toothpick or knife inserted into the center comes out clean.
Remove the cake from the oven, and set it on a rack to cool for 10 minutes.
Cut into slices and enjoy warm or at room temperature. Store in fridge for a few days and warm-up if desired.
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