Sunday, March 24, 2013
Coconut Blueberry Cozy Coffee Cake for a Winter Day
A great day to stay home. Except we had tickets to a Comic Con downtown. *grumps* But I can’t exactly be mad about staying inside and being cozy on a wintery day. Yes, I’ll just get my blanket and watch a movie! After I do laundry, clean the bathrooms, and think about dinner. And bake something. See, this is why I don’t rest much.
Once again I had some geriatric fruit that needed to be put out of its misery. So I leafed through my huge stack of “recipes I’d like to try” to find something. I found a Coconut Blueberry Cake with Lemon Glaze. Bingo! (God knows how long I’ve held on this recipe)
In searching my supplies I discovered that my cooking oil had that old, yicky smell. I never like using a whole cup or even a half a cup of oil in baking. I know it’s needed, but geesh, that’s a lot of oil. I decided to substitute apple sauce and one old banana. Also I was suspicious about the validity of my baking powder. It says it expired in January. But that’s what my baking adventures are all about!! Also, I didn’t quite have 1 ½ cups of blueberries, I just used what I had (which was hardly a cup, I’d say)
Everything mixed up nicely and baked pretty well. Except I felt it wasn’t browning, like, at all. So I left it in a total of about 30 minutes. And though it never browned up a lot, it did seem to be cooked all the way through and it wasn’t totally flat, so the baking powder wasn’t completely bad.
Coconut Blueberry Coffee Cake
2 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
¼ tsp salt
1 cup milk
1 tsp vanilla
½ cup vegetable oil or apple sauce
1 ½ cup blueberries
1 cup flake coconut
In a bowl combine flour, sugar, baking powder and salt. In another bowl beat eggs, milk and oil/apple sauce. Stir into dry ingredients just until moist. Fold in blueberries and coconut.
Transfer to a greased 13”X 9” baking dish. Bake at 375 for 22-24 min.
½ cup sugar
4 ½ tsps cornstarch
1 tsp grated lemon peel
1 cup water
1 T butter
2 T lemon juice
In a small saucepan, combine sugar, cornstarch and lemon peel. Gradually add water until blended. Bring to a boil, cook and stir for 2 min or until thickened. Remove from heat, stir in butter and lemon juice. Drizzle sauce on pieces of cake.