Breakfast & Brunch

Blueberry Coffee Cake

I learned a hard lesson this morning … don’t start watching the show The Great British Bake-Off without first baking something yourself!  I couldn’t take it after the first 15 minutes I had to hit the pause button and go in search of something to bake myself!  I found this recipe courtesy of Erik Anderson ( http://www.erik-anderson-design.com/mogblog/2015/6/27/cast-iron ).  It looked truly wonderful … but wait it had gluten.  I could’ve easily passed up this recipe in search of something that was specifically written for gluten free … but … I was up for a challenge today.  So with some minor modifications and an additional sauce … we had a gluten free friendly recipe that tasted great & is completely husband approved!

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Here’s the recipe…the gluten free modifications + the other modifications I made are shown in bold in parentheses.

RECIPE

CAKE…
2 CUPS ALL PURPOSE FLOUR (2 cups of GF Bisquick)
1.5 TEASPOONS BAKING POWDER
.5 TEASPOONS BAKING SODA 
.5 TEASPOONS SALT
1 STICK OF BUTTER, MELTED
2 EGGS
1 CUP SUGAR (1/2 cup brown sugar & 1/2 cup of white sugar)
1 CUP MILK (1 cup Vanilla Coconut Milk … So Delicious brand)
1.5 CUPS BLUEBERRIES (10oz bag frozen blueberries … thawed (save the juice from thawing you’ll use it to make a sauce)

PREHEAT OVEN TO 350°, PLACE CAST IRON SKILLET IN THE OVEN WHILE PREHEATING (I SMEARED SOME COCONUT OIL ON THE PAN). IN A MEDIUM BOWL, MIX FLOUR, BAKING POWDER, BAKING SODA AND SALT. IN A LARGE BOWL, MIX MELTED BUTTER, EGGS, SUGAR, AND MILK. THEN, ADD DRY INGREDIENTS SLOWLY, MIXING WELL TO INCORPORATE. FOLD IN BLUEBERRIES (COAT THE BLUEBERRIES IN FLOUR BEFORE ADDING THEM INTO THE BATTER … THAT WAY THEY WON’T SINK TO THE BOTTOM & THE FLOUR WILL ABSORB THE EXTRA MOISTURE FROM THE BERRIES). POUR INTO GREASED PREHEATED SKILLET AND BAKE FOR 45-50 MINUTES.  WHILE THE CAKE IS BAKING … LET’S MAKE THE SAUCE…

SAUCE…

* ALL OF THE LIQUID FROM THE THAWED BLUEBERRIES (I USED THE    
   BACK 
OF A SPOON TO MASH THE EXTRA JUICE FROM THE BERRIES)

* ORANGE EXTRACT (I USED ROUGHLY 1/8th TSP … but use to your
tastes)

* POWDERED SUGAR (AGAIN TO YOUR TASTES)

* WATER & CORNSTARCH MIXTURE (AGAIN TO YOUR TASTES … IT JUST
    DEPENDS ON HOW THICK OR THIN YOU’D LIKE YOUR SAUCE TO BE …
    BE SURE TO MIX IN A SEPARATE BOWL OR GLASS TO ELIMINATE
    LUMPS!)

COMBINE THE BLUEBERRY LIQUID, ORANGE EXTRACT, AND POWDERED SUGAR IN A SAUCEPAN AND BRING TO A BOIL.  LOWER THE HEAT TO MEDIUM AND ADD YOUR CORNSTARCH MIXTURE (GRADUALLY ADD AND KEEP STIRRING).  ONCE YOU ACHIEVE THE THICKNESS YOU LIKE … REMOVE FROM THE HEAT AND DRIZZLE OVER THE CAKE.

WHEN FINISHED, DUST WITH POWDERED SUGAR AND ALLOW TO COOL SLIGHTLY BEFORE SERVING.

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