Welcome to my kitchen, where culinary delights come to life! Today, I’m thrilled to share with you my beloved recipe for Light Blueberry Walnut Coffee Cake. As an experienced chef and food blogger, I’ve carefully crafted this recipe to bring you a delightful morning treat that’s both light and bursting with flavor. Join me on this culinary journey as we explore the perfect balance of juicy blueberries, crunchy walnuts, and tender cake. Whether you’re a seasoned baker or a beginner, this easy-to-make coffee cake will surely impress your loved ones. So, let’s preheat our ovens and dive into the sweet and tangy world of blueberry bliss!
Light Blueberry Walnut Coffee Cake
- 9-inch round baking pan
- 1 large bowl
- 1 separate bowl
- 1 cup whole wheat pastry flour
- ¼ cup all purpose flour
- ⅓ cup sugar
- ⅔ cup ow-fat buttermilk (or 2/3 cup milk with 2 teaspoons vinegar stirred in)
- ½ teaspoon grated lemon peel
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 tablespoons canola oil
- 3 tablespoons chopped walnuts (optional)
- 1 egg
- 1 teaspoon powdered sugar (optional)
- Preheat the oven to 350 degrees and lightly coat 9-inch round baking pan with nonstick cooking spray; set aside.
- Combine the flour, sugar, lemon peel, baking powder, baking soda, salt and nutmeg in large bowl and stir to combine.
- In a separate bowl, combine the buttermilk, egg and oil and whisk together to blend. Add the wet ingredients to the dry ingredients and stir just until moistened.
- Gently fold in the blueberries and spread the batter into the prepared pan. Sprinkle with the walnuts (if using).
- Bake for 30 to 35 minutes (or until a toothpick inserted into the center comes out clean). Remove the cake to a wire rack and allow it to cool for at least 10 minutes before dusting with powdered sugar (if desired), and cutting. Serve cake warm or at room temperature.
Alternative Method: Stovetop Light Blueberry Walnut Coffee Cake
If you don’t have access to an oven or prefer a stovetop cooking method, you can still enjoy the delectable flavors of the Light Blueberry Walnut Coffee Cake. Follow this alternative method using a stovetop and a deep skillet:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking
- ½ teaspoon salt
- ½ cup
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- ½ cup chopped walnuts
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Create a well in the center of the dry ingredients and add the melted butter, milk, eggs, and vanilla extract. Stir gently until just combined, being careful not to overmix.
- Place a deep skillet or frying pan over medium heat on the stovetop. Grease the skillet with a small amount of butter or cooking spray.
- Pour half of the batter into the greased skillet, spreading it evenly with a spatula.
- Sprinkle half of the blueberries and walnuts over the batter in the skillet.
- Carefully pour the remaining batter over the blueberries and walnuts, spreading it evenly.
- Top with the remaining blueberries and walnuts, gently pressing them into the batter.
- Cover the skillet with a lid and cook over low to medium heat for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once cooked, remove the skillet from the heat and let the coffee cake cool for a few minutes.
- Slice and serve the Stovetop Light Blueberry Walnut Coffee Cake warm, either directly from the skillet or transferred to a serving plate.
Note: Cooking times may vary based on the stove and skillet used. Keep a close eye on the cake while it cooks to prevent burning.
To ensure the best results with your Light Blueberry Walnut Coffee Cake, here are some valuable cooking tips and tricks to keep in mind. By following these guidelines, you’ll be well on your way to creating a masterpiece that will tantalize your taste buds.
- The Perfect Batter: When preparing the batter, make sure to mix the ingredients until just combined. Overmixing can result in a dense and tough cake. Aim for a smooth, yet slightly lumpy texture for a tender crumb.
- Fold Gently: When incorporating the blueberries and walnuts into the batter, remember to fold them in gently. This prevents the blueberries from bursting and ensures an even distribution throughout the cake.
- Mindful Baking Time: Keep a close eye on your coffee cake while it bakes. Every oven is slightly different, so start checking for doneness around the recommended baking time. Look for a golden brown top and a toothpick inserted into the center that comes out clean.
- Cooling is Key: Once your coffee cake is out of the oven, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling period helps the cake set and prevents it from breaking apart.
- Patience Pays Off: For the best flavor and texture, resist the temptation to slice into the cake immediately. Let it cool completely before serving to allow the flavors to meld together and ensure a moist and tender bite.
Now that your Light Blueberry Walnut Coffee Cake is ready to be enjoyed, let’s explore some delightful serving suggestions that will elevate your culinary experience. From complementary sides to creative presentations, these ideas will enhance the flavors and make your coffee cake shine.
- Perfect Pairings: Serve a slice of the Light Blueberry Walnut Coffee Cake alongside a steaming cup of freshly brewed coffee or a refreshing glass of iced tea. The combination of the cake’s sweetness with the contrasting flavors of the beverages creates a harmonious balance.
- Whipped Cream Delight: Top each slice of the coffee cake with a dollop of homemade whipped cream or a generous swirl of vanilla-infused Greek yogurt. The creamy addition adds a luxurious touch and complements the fruity notes of the blueberries.
- Breakfast Bliss: Enjoy a slice of the coffee cake as part of a leisurely breakfast. Pair it with crispy bacon or scrambled eggs for a delightful balance of sweet and savory flavors.
- Elegant Dessert: Turn your coffee cake into an elegant dessert by serving it with a drizzle of warm vanilla glaze or a scoop of creamy vanilla ice cream. The contrasting temperatures and textures create a memorable dessert experience.
- Creative Variations: Get creative and experiment with different presentations. Cut the coffee cake into bite-sized squares for a charming afternoon tea treat or bake it in individual ramekins for a personalized touch.
Can I freeze the Light Blueberry Walnut Coffee Cake?
Answer: Yes, you can freeze the coffee cake. Once it has cooled completely, tightly wrap it in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
How should I store any leftovers?
Answer: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Alternatively, you can refrigerate the cake for up to 4 days. Bring it to room temperature or gently warm it before serving.
Can I use frozen blueberries instead of fresh ones?
Answer: Yes, you can use frozen blueberries. However, make sure to thaw and drain them before incorporating them into the batter. Excess moisture can affect the texture of the cake.
Can I substitute the walnuts with a different nut?
Answer: Absolutely! If you prefer a different nut, feel free to substitute the walnuts with pecans, almonds, or your nut of choice. Just make sure to chop them into similar-sized pieces for even distribution.
Can I make this coffee cake gluten-free?
Answer: Yes, you can make this coffee cake gluten-free by using a gluten-free all-purpose flour blend. Follow the recipe as directed, but make sure to choose a blend that is suitable for baking.
Start your day on a sweet note with our Light Blueberry Walnut Coffee Cake. Discover the tips and tricks to ensure the best results and avoid common mistakes. Join our culinary journey and share the recipe with your loved ones while subscribing to our blog for more delightful recipes!