No, there is no Buffalo in this recipe. Yes, breath.
Things have been crazy around here with fall just around the corner! I'm thankful to get to bed at a semi decent time. But, that's what comes with farm life and I love it!
Now, I introduce you to Blueberry Buffalo.
Things have been crazy around here with fall just around the corner! I'm thankful to get to bed at a semi decent time. But, that's what comes with farm life and I love it!
Now, I introduce you to Blueberry Buffalo.
Dear Reader, meet Blueberry Buffalo. Your new best friend.
This is like a blueberry coffee cake. Fluffy and not to sweet, filled with blueberries, and topped with a cinnamon sugar topping.
Okay, okay. The name. Honestly, we've called it Buffalo since forever. It all started when we were younger, and one brother had a stuttering problem. We were playing a game with a book with animals and he picked a buffalo. And stuttered as he said it. We found it hilarious he talked like that (being the loving kids we were), and mimicked him when we saw the b-b-blueberry bake on the table.
"Look! It's Blueberry B-B-Buffalo!"
Since then, it stuck. We still call it Blueberry Buffalo to this day.
"Look! It's Blueberry B-B-Buffalo!"
Since then, it stuck. We still call it Blueberry Buffalo to this day.
Perfect for breakfast on cool mornings or as a light dessert in the evening!
Blueberry Buffalo
For the Cake:
2 cups whole wheat flour, plus 1 teaspoon
1 tablespoon baking powder
1 teaspoon sea salt
16 tablespoons (2 sticks) unsalted butter, softened
1 cup suecanat (or organic sugar)
3 eggs
1 cup whole milk
½ cup blueberries
For the Topping:
¼ cup organic sugar
½ teaspoon ground cinnamon
For the Cake: Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.
Whisk 2 cups of flour, baking powder, and salt together in a medium bowl; set aside. With an electric mixer, beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss the blueberries with remaining 1 teaspoon flour. Using a rubber spatula, gently fold in blueberries. Spread the batter into the prepared pan.
For the Topping: Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in an airtight container at room temperature for up to 3 days.)
* Note: If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color.
For the Cake:
2 cups whole wheat flour, plus 1 teaspoon
1 tablespoon baking powder
1 teaspoon sea salt
16 tablespoons (2 sticks) unsalted butter, softened
1 cup suecanat (or organic sugar)
3 eggs
1 cup whole milk
½ cup blueberries
For the Topping:
¼ cup organic sugar
½ teaspoon ground cinnamon
For the Cake: Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.
Whisk 2 cups of flour, baking powder, and salt together in a medium bowl; set aside. With an electric mixer, beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss the blueberries with remaining 1 teaspoon flour. Using a rubber spatula, gently fold in blueberries. Spread the batter into the prepared pan.
For the Topping: Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in an airtight container at room temperature for up to 3 days.)
* Note: If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color.