Sunday, August 23, 2009

Part of a complete breakfast

Get it? Part? We ate the rest.

If you don't have blueberries in your freezer this time of year, America, you have missed the boat. (Or you live someplace with a late blueberry crop, and please invite me over to pick.)

Yesterday Lexi and Ben came over for an early breakfast, and amazing-because-I-like-sleeping-in, I pulled off a delicious blueberry coffee cake. I am the sloth of kitchens - I enjoy chopping, whipping, sauteeing and all of it, but I'm very, very slow. On Friday night I mixed my dry ingredients and assembled everything else, which saved time Saturday morning (and the coffee cake, because you should never measure baking soda while sleep deprived).

Whole Wheat Blueberry Coffee Cake
Heat oven to 350. In a large bowl, mix until blended:
2 c. whole wheat flour
3/4 c. sugar
1 TBS baking soda
1 tsp salt
1/3 c. oil
1 c. milk (I used soy)
1 egg
zest of 1 lemon
Beat the mixture for 2 minutes, then spread in a greased 9x13 pan. Spread a heaping cup (or two) of frozen blueberries over the top, and sprinkle with streusel made from following ingredients, lightly tossed with a fork:
1/3 c. brown sugar
1/4 c. whole wheat flour
1 tsp cinnamon
enough oil to moisten - probably 1-2 TBS
(Also, nuts would be delicious.) Bake about 40 minutes, or until the cake is set with lightly browned edges.

Now I'm off to hide in the bathroom, because I am terrified of cicadas, and Abe just gave the cats one to play with. It's another wild weekend at my house....

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