"You know it's cold outside when you go outside and it's cold." ~ Unknown
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Schools were closed today in Minneapolis and some other school districts because wind chill was below -25 degrees. It's not supposed to get above zero today… good day to cozy up inside and cook! I love how the winter gives us reasons to slow down.
RECIPE OF THE WEEK
Cold winter days feel to me like the perfect time for a leisurely breakfast with coffee cake. I made this one yesterday because I had a pint of blueberries. The recipe called for 1 1/2 cups frozen blueberries with the blueberries used in the batter tossed with 1 tablespoon flour. I used fresh blueberries with no flour and used a full 2 cups… it was bursting with blueberries!
BLUEBERRY COFFEE CAKE
- 1 large egg
- 1/2 cup milk
- 1/2 cup plain yogurt
- 3 tablespoons vegetable oil
- 2 cups flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
- 2 tablespoons
- 2 tablespoons raw brown sugar (turbinado)
- 2 tablespoons sliced almonds
- 1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F. Whisk together the egg, milk, yogurt and oil in a large bowl. In another bowl, mix together flour, sugar, baking powder and salt. Stir flour mixture into egg mixture just until dry ingredients are moistened.
Reserve 1/4 cup blueberries and fold the rest into the batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
Stir together raw sugar, almonds and cinnamon… sprinkle over batter.
Bake at 400 degrees for 25-30 minutes, until a wooden pick inserted in the center comes out clean. Cool in pan on a rack for 15 minutes, then remove sides of pan and serve.