Coffee cake. Is it breakfast? Is it dessert? All I know is it’s delicious – with or without coffee! One of my favorite bloggers and food authors to follow, Elana, has done it again with this tasty option.
As we approach Thanksgiving next week, get this ready the night before to bake the morning of the holiday to give you some hearty breakfast fuel as you prep for family festivities – or as a solid start to your day-after-the-holiday to get back on track!
Blueberry Coffee Cake (elanaspantry.com – I received this via email to subscribers from Paleo Cooking from Elana’s Pantry)
Preheat oven to 350. Grease a small round cake pan with spray and dust with almond flour. Combine flour, baking soda, and salt in a large bowl. In another bowl, whisk eggs, shortening, Splenda, and vanilla. Stir wet ingredients into dry ones, and then stir in blueberries. Pour into the prepared cake pan. To make the topping, cream together the oil and Splenda, stir in the flour and cinnamon, and then sprinkle over the cake batter. Bake 30-40 min until a toothpick comes out with just a few moist crumbs attached. Let cake cool in pan 1 hour; serve.
Without topping, this recipe makes 4 fat servings, each with ¼ serving of carbs/protein. You can add more blueberries – I thought it could use more – or eat with another half carb serving. Each serving only had ½ an egg so feel free to fill in with protein as well. With the topping, this contains 5 fat servings…I halved the topping from the original as I felt the full amount was a lot and unnecessary.
Have a great weekend, Gym Family! Feast with coffee, feast with cake, and as always…FEAST ON!!!
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