I decided to do something a bit different with my blog. I have moved my sidebar widgets (not the main navigation menu) to the bottom of the page. I really enjoy being able to read articles and blogs online, but to be quite honest, all of the clutter in the sidebars just drives me crazy. LOL!

I love coming across a website that reads like a magazine or a book; nice clean “pages” without all the stuff blinking, moving, and distracting me running up the sides. Of course, this is a personal preference of mine, and I don’t expect you all to feel the same way, but that is the reason I chose to change up my layout a bit.

So, with that being said, if you want to subscribe or follow my blog you will find all of the widgets at the bottom of the page, as well as the links to recent posts, comments, the daily Bible verse, featured video, and the search function. Yay!

Now, onto the blueberry coffee cake! :)

I made this last night, and it turned out so yummy! I am going to make a new one today and make a few adjustments; using whole wheat flour and raw sugar instead of white flour and refined sugar, and putting it in a bundt pan instead of a normal cake pan. I think it would be much prettier for “presenting” if it were in a bundt cake form.

I made this as a treat for my family, since we haven’t been eating any “junk” over the past couple of months. I still used all natural ingredients, to keep it as healthy as possible for a dessert. :)

I will update this post later this evening or tomorrow to let you know how the healthier version turns out.

For now, here is the recipe I came up with last night:

Blueberry Coffee Cake

 

Ingredients:

• 2 cups flour
• 1 cup sugar
• 1 tsp. sea salt
• 2 tsp. baking powder
• 1/2 cup real butter, softened
• 1 cup organic milk (I used organic 1%)
• 2 cage-free or farm fresh eggs, lightly beaten
• 1 tsp. pure vanilla extract
• 1 tsp. pure almond extract
• 1/2 to 1 cup chopped walnuts
• 1/4 cup raw brown sugar
• 2 cups fresh or frozen blueberries
• Cinnamon

Directions:

1. Preheat oven to 375° and spray the bottom of a 11×8″ cake pan with non-stick olive oil spray.
2. Put a layer of walnuts on bottom of pan, and lightly sprinkle brown sugar over the top of the nuts.
3. In a large bowl, mix together flour, sugar, salt, and baking powder.
4. Cut in butter with fork or mixer on low speed.
5. Add milk, eggs, vanilla, and almond extract.
6. Pour 2/3 of the batter into baking pan. It will be fairly thick, so you may need to spread it gently with an oiled spatula or fork.
7. Evenly place blueberries on top of batter, and then spread the remaining batter over the blueberries.
8. Sprinkle cinnamon lightly over top layer.
9. Bake for 40-45 minutes. Edges should be slightly crispy.
10. Cool for 30 minutes before serving, to allow cake to set.

If you want your cake a little sweeter, you can either create a glaze for it, or simply sprinkle some powdered sugar over the top of it (like I did in the photo) while the cake is still hot. If you wanted to cut the sugar content, you can leave out the brown sugar on bottom, and the powdered sugar on top.

I hope you enjoy this as much as our family did! :)

Happy Sunday!