Mountain Baking: My Best Blueberry Coffee Cake (Lightened) Recipe

Ingredients

• 1. Use 1 egg yolk instead of 2 (but use 2 egg whites)
• 2. Use the full 2 cups of all-purpose flour for the Coffee Cake
• 3. Use 1 full teaspoon EACH of the baking soda and baking powder for the Coffee Cake
• 4. Omit the yogurt in the Coffee Cake
• 5. Bake at 350˚F (not convection bake).
• by Susan Pridmore
• Makes one 9″ round coffee cake
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Streusel Topping
• 1/4 cup all-purpose flour
• 1/4 cup oats
• 1/4 cup coconut sugar (or brown sugar)
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon ground cinnamon (or split with ground cardamom)
• Coffee Cake
• 1/4 cup unsalted butter, softened
• 1 tablespoon coconut oil
• 1/2 cup sugar
• 2 large eggs (separated)
• 1 teaspoon vanilla extract
• 2 cups minus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• zest from 1 lemon
• 1 cup buttermilk
• 1 tablespoon yogurt
• 1 cup blueberries
• 1/2 cup apricots (or more blueberries)
View Full Recipe at The Wimpy Vegetarian