Blueberry Coffee Cake

Lately I've been craving blueberry pastries. Last week, I've made stops before work to get blueberry muffins. Twice. In one week. I normally make breakfast in the morning so I can cut down on eating out. But I just couldn't help myself. I needed it. And those stops were just not enough. I still crave it. Luckily my mom loves blueberries too, so I decided to make it for her for Mother's Day. And she loved it! My dad grabbed two slices and it was funny to see my mom yell at him about it. It was for her! But I can see why my dad needed to get two slices... it was so good. Sorry for tooting my own horn, but I am really proud of myself for this one. It was super moist and had a little crunch from the topping. Perfect breakfast pastry. My parents loved it, and I hope you will too!

Also, did I mention that this was baked with almond milk? You can use almond milk in baking? Yes. Almond milk is really rich and is a great substitute for cow's milk. The best thing about it, besides it being so much healthier, is that you don't need to adjust the quality from recipes that call for normal dairy milk. I use it in cereal and this is the first time I used it to bake. I was really skeptical about how my cake would turn out... but it's delicious! So this how I'll be baking from now on.  

Blueberry Coffee Cake Recipe

Serves 6-8, 45-50 minutes

Batter ingredients

2 cups of flour

2 tsp of baking powder

1 tsp of salt

2 cups of blueberries 

1/2 cup of almond milk

1/4 cup of butter, room temperature

2 tsp of lemon zest (one large lemon will do)

3/4 cup of sugar

1 egg, room temperature

1 tsp of vanilla

Topping ingredients

1/2 cup of sugar

1/4 cup of flour

2 tsp of cinnamon

1/4 cup of softened butter

1. Preheat the oven to 350ºF and grease your baking pan with butter or non-stick spray.

2. Cream the butter with lemon zest and sugar. Add egg, vanilla and almond milk, and beat until combined.

3. In a separate bowl, mix flour, baking powder and salt. Then slowly add this flour mixture into the other bowl a little at a time. 

4. When you've combined wet and dry ingredients, gently fold in the blueberries.

5. Spread the batter into the pan and sprinkle on the topping. Bake for 45-50 minutes, and check with a toothpick for doneness. Let it cool for at least 15 minutes before serving. 

** Directions for the topping: combine the sugar, flour and cinnamon. Slowly add this mixture in while creaming the butter. 

Happy Mother's Day! I can't express how much I love and appreciate my mommy and everything she does for me!