Cinnamon Spiced Blueberry Coffee Cake
Reynolds® Parchment Paper
2/3 cup all-purpose flour
2/3 cup whole wheat flour
¾ teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup white sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
⅔ cup sour cream, or unflavored yogurt
1 cup of blueberries, rinsed and well dried
1/2 cup roughly chopped pecans (optional)
3 tablespoons brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Position an oven rack on the middle rung. Heat the oven to 350 degrees. Lightly grease the bottom of a nine inch cake pan. Place the cake pan on a sheet of Reynolds® Parchment Paper and trace a circle. Carefully cut out the circle and use it to line the bottom of your pan to prevent sticking. Light grease the parchment, and then lightly flour, shaking out any excess.
In a medium bowl, combine the flours, baking powder, baking soda, spices, and salt. Whisk until well blended. In a large bowl, combine the butter and sugar and beat with an electric mixer on medium speed until well blended. Add the eggs one at a time and beat just until blended. Add the vanilla and mix to combine. Gently fold the dry ingredients into the butter mixture in 3 batches, alternating with the sour cream or yogurt, beginning and ending with the dry ingredients. Scrape the batter into prepared parchment lined pan pan and spread evenly. Bake for 10 minutes.
As soon as you put the cake in the oven, make the topping. In a small bowl, combine the blueberries, sugar, flour, cinnamon and nuts, if using. Mix the ingredients together with a fork, lightly crushing the blueberries.
After the cake has baked for 10 minutes, sprinkle the topping evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, around 30 minutes longer.
Transfer the cake to a rack to cool for 10 minutes. Run a knife around the inside edge of the pan to loosen the cake. Carefully place a large, flat plate on top of the cake pan (using pot holders or a towell, the pan will still be quite hot) and, holding both the pan and the plate, invert them together. Lift the pan off the cake, and peel off parchment. Invert a flat serving plate on the bottom of the cake and invert the cake again so that the blueberry topping is right side up. Serve warm or at room temperature.
Store the cake at room temperature, in tupperware or lightly in plastic wrap, 4-5 days.
Pairs Well With
This recipe is adapted from a Dorie Greenspan Blueberry cake that I have made several times over the years. Each time I have changed it a little to accommodate my tastes for lots of spices, whole grains and natural sweeteners. My family loves coffee cakes, and I enjoy bringing to the table something that is delicious while having the benefits of antioxidant rich blueberries, and the natural goodness of whole grains.