Can you tell I'm feeling nostalgic and emotional this week with all the posts celebrating Dashiell? Thank you for indulging me, you deserve a recipe! How about blueberry snack cake?
I've baked this coconut oil blueberry snack cake (read: blueberry muffin batter baked in a cake pan) many a Sunday lately. Starting off the week with a homemade baked good at the ready is always a good way to start a week in my book. Dash loves this cake (points and says, "bah!" when he spies it) and a toasted slice makes a great on-the-way-to-work or mid-morning snack.
I adapted this recipe from two blueberry muffin recipes to make a baked good with enough redeming qualities to give to Dash. I love that it's made with whole wheat flour and oat bran so it's fiber-riffic, Greek yogurt punches up the protein and coconut oil is quite a friendly flavor companion for blueberries.
Every time I make this recipe I use less and less sugar; I love very subtly sweet muffins and scones anyway and am mindful about not giving Dash anything too sugary. The next time I make this I think I'll try not using any sugar. For Dash's birthday, this cake made a perfect low-sugar option for the wee ones. I think it would also be fantastic with a glaze made of powdered sugar, almond milk and lemon zest.
3/4 cup each whole wheat flour and white flour
1/4 c. oat bran or wheat germ (I used toasted oat bran from Trader Joe's)
1/2 t. baking soda
1/4 t. salt
1/4 c. or less brown sugar
1 c. plain Greek yogurt
1/4 c. coconut oil, melted
1/2 t. lemon zest
1.5 c. (8 oz.) blueberries
Preheat oven to 375 degrees. Oil a 9-inch round cake pan. Whisk together flours, oat bran/wheat germ, baking soda, and salt in a large bowl. Gently fold blueberries into flour mixture. Whisk together brown sugar, yogurt, oil, eggs and lemon zest in another large bowl. Add yogurt mixture to blueberry/flour mixture and gently mix until just combined.
Bake until golden brown, about 30 minutes.