By Amberngriffinco on April 12, 2005
Photo by brokenburner
Photo by brokenburner
"I found this in Cooking Light ages ago.. it is INCREDIBLY LIGHT, bursting with blueberries and uses buttermilk instead of fat. I serve it as a dessert with a drop of whip cream. I usually use frozen berries with no problem. Perfect for smaller families and freezes well!"
Serving Size: 1 (84 g)
Servings Per Recipe: 8
"great. i used frozen, chopped strawberries instead of blue, half whole wheat, half AP flour and half brown sugar, half regular sugar. Really enjoyed the almonds. i doubled the recipe and made in loaf pans to have for 2 days worth of breakfast. One recipe fed our family of 4. thanks for a healthy alternative!"
"Great. I doubled the recipe for a 9 by 13 pan.... it was a great dessert!"
"Delicious! I omitted the almond extract, only because I didn't have it on hand. Yummy, will make again!"
"Excellent coffee cake! I decided on a whim this morning to make a coffee cake for a friend that was coming over for coffee and I knew that I had blueberries to use up and buttermilk in the house. This whipped up quick and the only tweeking I did was to add more almond extract and more blueberries. I didn't have any almonds in the house so they were omitted. I put a quick dusting of powdered sugar on top before serving. This one is a keeper!!"
"First, my changes... I must confess that I used frozen blueberries, coated in flour. I also used soymilk + vinegar instead of buttermilk, and margarine in place of the butter. It was missing a little "something," which surprised me, since there was both almond and vanilla extract in there. I made it again and increased the sugar to a cup, but it didn't seem to help that much. Maybe adding honey or vanilla sugar would help... but thanks for posting, it's a good springboard recipe!"
"First, let me say that I have my nerve rating this recipe because I took such liberties in substituting ingredients to make it more diabetic friendly for my family, but since it turned out so well, I feel confident that the recipe as written is even more sensational. I used soft whole wheat flour, splenda, non-fat yogurt, and canola oil in the same measures as the original ingredients of AP flour, sugar, buttermilk,and butter. In addition, for the topping I used Brown Sugar Twin, and 1/2 tsp of baking spice blend #145505 (on Zaar), omitting the almonds. When the coffee cake was freshly made I regretted using the brown sugar twin, and thought I should have just mixed the spice blend into the batter and omitted it altogether. The, (to me anyway), slightly off taste of the artificial sweetener magically disappeared overnight however, and I rather liked the topping taste the next day after the crust softened, and it sort of melted in."
"This is the best coffee cake I have ever had in my life! Thanks for sharing!"