Coffee cake upgrade
When we make this for ourselves, we always slather it with a thick layer of coconut butter. We so highly recommend it that way!
By combining two basic ingredients, we make our own healthier version of “sour cream” and cut way back on calories while keeping this blueberry cake extra moist and soft.
If you don’t have blueberries, raspberries will make a delicious variation. This healthy sour cream blueberry cake tastes even better the next day, freeze them and they will be ready for whenever you feel like treating yourself to a decadent breakfast, you know you will.
1/2 cup yogurt (coconutmilk yogurt, or vegan sour cream)
1/4 cup oil or additional yogurt
1/4 cup milk of choice
1 1/2 tbsp white or apple cider vinegar
1 1/2 cups blueberries (200g)
2 tsp pure vanilla extract
1 1/2 cups spelt or all-purpose flour, not packed (180g)
1/3 cup sugar of choice or xylitol (65g)
pinch stevia or 2 additional tbsp sugar
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp salt
optional 1/3 cup shredded coconut
Stir together all wet ingredients, except blueberries.
Preheat oven to 350 F, and grease an 8×8 pan.
In a separate bowl, stir together all dry ingredients (not blueberries)
Once oven is preheated, pour dry into wet, and stir to form a batter. Now add the blueberries, and stir very gently and lightly so they do not break and turn the entire thing purple!
Smooth batter into the prepared pan. Bake on the center rack, 28 minutes or until cake has risen and a toothpick inserted into the center comes out clean. Let cool
Once cool, we highly recommend covering only very loosely (such as with a paper towel) and letting sit overnight.
Your cake tastes 10 times sweeter and better the next day, as the texture is wonderful once the excess liquid evaporates.
Frost if desired; I especially love this cake frosted with melted coconut butter.