Blueberry Coffeecake with Almond StreuselHere’s why you should make this cake: it’s moist, it’s not too sweet, it has a nice topping. Enough? The “Blueberry Coffeecake with Almond Streusel,” from the June 2014 issue of Cooking Light, requires a four-bowl prep method. Let’s go…

Bowl #1: weigh/measure/mix your flour, baking powder, baking soda, and salt.

Bowl #2: sprinkle blueberries with some of that flour mix.

Bowl #3: combine brown sugar, oats, almonds, flour, cinnamon, and butter (this will be your cake’s topping).

Bowl #4 (i.e., your stand mixer): beat sugar, butter, oil, egg, the flour mix from bowl #1, buttermilk, lemon rind, and lemon juice.

Then, it’s cake-assembly time, into a single baking pan. I baked for a solid 55 minutes and chose not to remove my lovely cake from its pan. I’m not graceful enough to remove a freshly baked, nine-inch-square cake from its pan without destroying it. This cake stayed happy in its pan, where we sliced it and ate it and enjoyed it. Call it a “coffeecake” and I’m there. And you should be, too.

Blueberries (2 cups) = $3.74

PREP TIME: dedicate 90 minutes or so to the prep and baking
sweet-enough blueberries throughout this moist cake, with its nutty oat topping

Next time, I’ll make a vegetarian meal out of the “Pinto Bean & Quinoa Sloppy Joes,” from VegKitchen with Nava Atlas, along with the “Zucchini Potato Casserole,” from Plant Based On A Budget. This will be a good one. Come back to my site next week to see my meal.