Blueberry Coffee Cake

Breakfast or dessert, this blueberry cake will satisfy! Batter will be very stiff when you spread it in pan. I've not tried it, but you could replace sugar with 1/3 cup of Splenda in both cake and topping for a sugar-free version.

Ingredients:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 stick of butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla
1 pint fresh blueberries

1/4 cup butter, softened
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon

Directions:

• Preheat oven to 375 degrees (350 degrees convection oven).  Butter sides and bottom of a 9-inch spring form pan.
• Whisk flour, baking powder and salt in medium bowl.   
• Mix together the butter and sugar until fluffy.  Beat in egg
• Add the flour mixture alternately with milk and vanilla.
• Toss berries with one tablespoon flour.  Fold berries into batter and spread batter into prepared pan.
• Crumble topping ingredients together with hand to make crumbs.  Sprinkle over batter.
• Bake for 45-50 minutes, testing with toothpick or wooden skewer.  
• Let cool before loosening from pan.

Poppyseed Bread

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Chocolate Zucchini Bread

This falls somewhere between bread and cake, but still counts as a healthy breakfast food because it's made with zucchini!

Ingredients:

 4 cups grated, drained zucchini
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa 
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups sugar
2 eggs
3/4 cup unsalted butter, melted
1/2 teaspoon almond extract
1 cup chocolate chips (optional)

Directions:

• Grate the zucchini using large holes of a box grater.  Allow to drain in a colander for 30 minutes.  
• Using a cotton tea towel or cheesecloth, squeeze the excess water from the zucchini
• Preheat oven to 350 degrees and grease two 9"x5" loaf pans
• Whisk the flour, cocoa, soda, salt and cinnamon until clumps are gone
• In a large bowl, combine the sugar and eggs stirring with a large wooden spoon until smooth.
• Add the melted butter and extract.  Beat until smooth.
• Add the zucchini
• Add the flour mixture in three additions, stirring after each.
• Stir in chocolate chips, if desired
• Divide equally between loaf pans and bake for 50 minutes at 350 degrees. Check with a toothpick to determine if done
• Remove from oven; cool in pan on wire rack for 5 minutes.  Remove from pans and cool completely on wire rack.
• This bread will freeze well if wrapped in foil and placed in a ziploc bag when completely cooled.

Blueberry Muffins

Moist, dense and not overly sweet, blueberry muffins.  It's possible to use defrosted, frozen berries with an extra tablespoon of flour to absorb the liquid, but I prefer fresh.

Ingredients:

3  cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoon unsalted butter (1 1/4 stick), softened to room temperature
1 cup sugar
2 eggs
1 1/2 cup plain yogurt
1 teaspoon lemon zest
1 1/2 pints of blueberries

Directions:

• Whisk flour, salt, soda and baking powder in a large bowl.  Set aside.
• In a large mixing bowl, beat butter and sugar until combined.  
• Add eggs and lemon zest.
• Alternate adding dry ingredients and yogurt, mixing just until combined.
• Gently fold in blueberries.
• Line muffin pan with liners and divide dough amongst pans.  I use an ice cream scoop and a rounded portion.  Fill them high.
• Bake in a preheated 375 degree oven for 20-25 minutes.  Use a toothpick to check if done.
• Cool in pans for 3-4 minutes.  Remove from pans and cool on wire racks for 10 minutes.  Best served warm.

Yields:  16-18 muffins

Blueberry Brunch Cake

Ingredients:

 1 tablespoon flour

¾ cup sugar

6 tablespoons butter, softened

1 large egg

1 large egg white

1 2/3 cup flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup buttermilk

¼ cup orange juice

1 teaspoon grated orange rind

1 teaspoon vanilla

1 ½ cup fresh blueberries

2 tablespoon sugar

1/8 teaspoon ground nutmeg

1/4 teaspoon cinnamon

Directions: 

• Preheat oven to 350 degrees. Coat bottom of a 10 inch spring form pan with cooking spray; line with parchment paper.  Coat bottom and sides with cooking spray and dust with 1 T flour.
• Combine sugar and butter; beat with a mixer at medium speed for 5 minutes.  Add egg and egg white; beat well.
• Combine flour, baking powder, soda and salt in a small bowl; stir with a whisk.  Combine buttermilk, juice, rind and vanilla in small bowl.  Add flour and buttermilk alternately to sugar beginning and ending with flour mixture. 
• Fold in blueberries.  Spoon batter into prepared pan.  Combine sugar, nutmeg and cinnamon in small bowl.  Sprinkle over batter. 
• Bake at 350 degrees for 40 minutes or until pick comes out clean.  Cool in pan 10 minutes on wire rack.  Remove sides from pan.

Buttermilk Pancakes

You'll need to plan ahead to allow the wet ingredients to sit for an hour. This makes large fluffy pancakes.

Ingredients:
3 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk (don't substitute!)
1/2 cup milk
3 eggs
1/3 cup melted butter

Directions:

• Combine flour, sugar, salt, baking powder and soda with a whisk
• In another bowl, combine milks, eggs and butter with whisk.
• Let buttermilk mixture sit for one hour to reach room temperature
• Oil a griddle and heat to medium high
• Combine wet and dry ingredients, leaving lumps
• Pour 1/2 cup batter per pancake onto griddle.
• Turn once when full of bubbles.

Yields: 10-12 large pancakes

Raspberry Cream Cheese Muffins

Only 142 calories per muffin!

Ingredients:
3 ounces of 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla
2 large egg whites
1 large egg
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
3 cups fresh raspberries
1/4 cup finely chopped walnuts

Directions:

• Preheat oven to 350 degrees. Place 24 cup liners into muffin cups.



• Combine cream cheese and butter in a large bowl. Beat on high speed until well blended.



• Add sugar; beat until fluffy. Add vanilla, egg whites and egg; beat well.



• Combine flour, baking powder, baking soda and salt. With mixer on low speed, gradually add dry mixture to cream cheese mixture, beginning and ending with flour.



• Gently fold in raspberries and walnuts.



• Spoon batter evenly into liners. Bake at 350 for 25 minutes or until a toothpick inserted in center comes out clean.



• Remove from pans; cool on wire rack.

Yields: 2 dozen

Basic coffee cake

This is such an easy coffee cake, but so delicious. Bake for 40 minutes initially, then start testing. Depending upon your oven, it could take an hour or more. Use a toothpick inserted in the center to be sure.

Ingredients:

1 yellow cake mix, Duncan Hines
1 cup sour cream
4 eggs
½ cup vegetable oil
½ cup milk
1 small box instant French vanilla pudding
¾ c brown sugar
2 t cinnamon
1 c chopped pecans

Directions:

• Combine cake mix through pudding and beat with an electric mixer 5 minutes.
• Combine brown sugar, cinnamon and pecans in a small bowl. Mix well
• Layer cake and crumb mixture in ungreased 9 x 13. Swirl with a knife.
• Bake at 350 for 40-70 minutes.

Cinnamon-Oatmeal Blueberry Pancakes

It's a cold and snowy day in Ohio. What better way to start the day than with yummy pancakes. Be careful when combining ingredients--too much air makes for less fluffy cakes.


Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 cup quick oats
1 tablespoon cinnamon
1 beaten egg
1 cup milk
1 tablespoon cooking oil
6-8 ounces fresh blueberries



Directions:

• Stir together flour, sugar, baking powder, cinnamon and oats.


• Combine egg, milk and oil; add all at once to flour mixture. Stir just until blended, but still slightly lumpy.


• Pour 1/4 cup batter onto a hot (375 degree) lightly greased griddle. Sprinkle with blueberries. Cook until pancakes have a bubbly surface and slightly dry edges. Turn and cook other side.

Servings 4

Cranberry-Pistachio Scones

My family really enjoys these scones for breakfast. Substitute any nut or dried fruit. Dried cherries and almonds are also good.


Ingredients:

2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup low-fat buttermilk
1/4 cup granulated sugar
3 tablespoons honey
2 teaspoons grated lemon rind
1 egg, lightly beaten
1/3 cup sweetened dried cranberries
1/4 cup chopped pistachios, toasted
1 egg white
2 tablespoons turbinado sugar


Directions:

• Preheat oven to 400 degrees


• Combine flour, baking powder and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.


• Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir until dough is moist.


• Turn dough out onto lightly floured surface. Pat dough into an 8-10 inch circle. Cut dough into 8-12 wedges. Place wedges 2 inches apart on a baking sheet lined with parchment paper. Brush egg white over dough; sprinke with turbinado sugar.


• Bake at 400 degrees for 13 minutes or until golden brown. Remove from pan and cool 2-3 minutes on wire racks. Serve warm or at room temperature.

Servings: 8-12

Nutrition info: for 12 servings--191 calories; 6.4 g fat; 1g fiber