Breakfast...or Dessert?

When I think of coffee cake, I think of lots of cinnamon and butter, and a crumbly, sweet topping. Classic coffee cake has been a long-time favorite of mine, but in recent years a few other varieties are fast approaching that title spot as well. One of the most delicious types, at least in my opinion, is blueberry. Especially in the dead of winter, with berry season five or six months out.

Most people fold berries straight into the batter, resulting in an almost muffin-like cake, but I prefer mine baked right on top. Last July, at the height of the season, I canned several pint jars of blueberry pie filling. It turned out thick, sweet, and gooey, and my family and I love having it available. No artificial flavors or colors, no corn syrup...just pure fruity awesomeness.

The original recipe for this coffee cake comes from the King Arthur Flour: Whole Grain Baking book. It calls for quite a bit of butter and LOTS of sugar. While my revised version still has a lot of sugar, it's much less than the original, and I just plan my daily sugar intake around it. I also substituted other ingredients for some of the butter, just to lower the saturated fat content a bit, but left some in for the delicious flavor only butter can give. With small children around, I like to make this after they go to bed, have a piece warm for dessert, and then wake up to an easy breakfast in the morning.

Ooey, Gooey Blueberry Coffee Cake

Preheat oven to 375 degrees. Grease a 9" square baking pan.

For the streusel, combine in a small bowl:

1/4 cup sugar

1/2 cup whole wheat pastry flour

1/4 cup unbleached all-purpose flour

1/4 cup rolled oats

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

Cut in 3 tbsp softened butter until crumbly, then add 3 tbsp unsweetened applesauce. Toss to combine and set aside. (Don't worry, the applesauce doesn't make for a soggy topping. Even the next day it will still be crunchy.)

Beat 2 tbsp softened butter, 2 tbsp canola oil, and 1/2 cup sugar until fluffy. Add 2 eggs, one at a time. Add 1 tsp vanilla and 1/2 cup milk, beating well.

Stir in:

1/2 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

2 cups white whole wheat flour (adding last and being careful not to overmix)

Batter will be very thick. Spread it evenly into the prepared pan. Pour 1 pint jar (or can) blueberry pie filling over the top, spreading to the edges. Sprinkle topping evenly over the surface.

Bake until a toothpick comes out clean, about 45 minutes. Cool on a wire rack, in the pan.

16 servings.

For future reference (this summer?!), here's the link for the pie filling recipe.