Confession: My freezer is full of bulging gallon bags of the blueberries that we picked this summer, and rather than feel grateful that I’ll have blueberries all year round, I often feel pressured just to eat the darn things up so I can have my freezer space back. I want to be making Octobery desserts with the two exotic pumpkins that I just bought but feel compelled to use blueberries every chance I get. Last weekend I made this cake for my daughter E and her friend’s breakfast, and when E saw it she said, “Why didn’t you make a pumpkin cake?” It looks like being ungrateful for what you have runs in the family!
Still, E and her friend ate the whole cake, except for the 3 pieces D and I managed to grab. It’s a breakfast or coffee cake, so it’s not supposed to be super sweet (though try telling that to E, who poured agave nectar over hers because she thought it wasn’t sweet enough). If you have blueberries in your freezer, you can enjoy this little taste of summer when it’s cool enough to want to turn the oven on. Who wouldn’t be grateful for that?
Blueberry Breakfast Cake
Lightly sweet and subtly spiced, this low-fat breakfast cake can be made with fresh or frozen blueberries. If using frozen, measure first and then defrost.
1 cup quick or whole oats (not instant)
1 cup whole wheat flour
1/2 cup vegan sugar
2 tsp baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon Ener-G Egg Replacer or substitute
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/4 cup blueberries, divided
1/2 cup water
1 tablespoon lemon juice
1/3 cup unsweetened applesauce
1/2 teaspoon vanilla extract
2 tablespoons coarse sugar, such as demerara or raw sugar
1/2 teaspoon cinnamon
Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.)
Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they’re uniformly ground.
Mix the oat flour with the other dry ingredients. Stir in 1/4 cup of the blueberries.
Put the remaining cup blueberries into a blender or food processor with the water. Pulse (quickly turn on and off) to coarsely chop the blueberries, but do not completely puree. Make a well in the center of the dry ingredients and pour in blueberry mixture and other wet ingredients. Stir until moistened and completely combined, but don’t over-mix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.
Bake for 25-35 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Eat and celebrate!
For a slightly lighter cake, add one tablespoon canola oil with the wet ingredients. This adds 14 calories and 1.5 grams of fat per serving.
Preparation time: 20 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 9
Nutrition (per serving): 143 calories, 4 calories from fat, <1 g total fat, 0mg cholesterol, 308.4mg sodium, 60.6mg potassium, 33.2g carbohydrates, 1.7g fiber, 16.5g sugar, 2.3g protein, 2.6 points.