IMO this recipe lacks flavor as a coffee cake. First, I made three small changes. I used a non-fat blueberry yogurt rather than just plain. I thought, why not, it will add some more blue berry flavor. Second, I used fresh blueberries because several comments said it was 'mushy' in the middle. Well, frozen blueberries will do that. Third, I added a 1/4 tsp of fresh lemon zest.The blueberries performed perfectly insofar as they did not dissolve into the cake but rather they cooked and stayed somewhat whole. Three problems though, and may be a more experienced cook can fix these. First, the cake portion of the recipe is just too bland and a bit too dense. Perhaps too using frozen BB would have yielded more sugar. Next the batter was heavy which made cooking it evenly problematic. Lastly, the topping was totally uninspiring. This could have been kicked-up by a cinnamon crumb drizzle or even a white icing. The almonds added very little. And the turbinado sugar did not add enough sweetness.All-in-all, not delicious.
Came out perfect. The only thing I changed was adding 1/2 all purpose flour and 1/2 whole wheat pastry flour (as another reviewer did). I like the crunchy topping combination of the almonds and turbinado sugar, gives it a nice texture. While the coffee cake didn't knock my socks off, it's a good solid recipe as my rating states and it's also low in calories and fat. FYI: Did the nutrition info. per serving on it, since So. Living rarely does with their recipes:
203 cal., 33 carbs., 6 grams fat, 5 grams protein, 354 grams sodium, 13 grams sugar. The slices are a bit large so, with half a serving you'll have an even lower calorie snack ;-).
I used chia gel in place of two of the tablespoons of oil, went with half whole-wheat flour, fresh blueberries and blueberry Greek yogurt, It seemed a little dry so I added a splash more milk and it turned out great! I also used a ten inch spring-form pan and it was done in 30 minutes. It is quite delicious!
I have made this twice now and my family really likes it. Reading the other reviews I cooked it at 350 degrees for 40 minutes (not convection). It cooked perfectly in a glass pie plate and didn't over brown the top. The only changes I made was instead of vanilla I added almond extract as It helps the almond topping and I made mine with 1/2 whole wheat. No excuse to use frozen blueberries in the summer so I used fresh blueberries which do not break down like the frozen do and likely helped from getting the batter too wet. I'll probably add lemon rind next time as lemon and blueberries go well together too.
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