When I think of January I think of blue. Cold, dreary, sometimes rainy, blue. I do not think of the blue in January as having anything to do with summertime fruit; yet today at the grocery store I found blueberries that were somewhat affordable, so I took them home.
I commenced to use the yummy berries in a dreamy coffee-cake (or in my case, tea-cake). It was perfect served warm on a cold day like today. I sat with my favorite person, we ate with candles lit and heater ablaze, as the cold clashed and swirled outside.
|A little more than slightly sweet, moist, dense, tasty cake.|
My January Blues Cake
1/2C butter (I used unsalted)
3/4C sugar in the raw
1 teaspoon pure vanilla extract
1 egg white (whip until soft peeks form)
1/3C organic milk
1/2C plain creamy Greek yogurt (I used Lucerne nonfat)
1 1/2C whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2C fresh blueberries (lightly coat with flour)
Cream butter and sugar. Add vanilla, 2 eggs, prepared egg white, and milk. Evenly mix in yogurt. Separately combine flour, baking powder, salt, then add to the wet ingredients. By hand, stir in prepared blueberries. Bake in a greased and floured loaf pan, or 8 inch round at 350 degrees for 50 minutes, or until cake is done.
*Note To Baker*: to increase nutrition of cake, add mashed banana or apple sauce instead of butter. It is very good topped with powdered sugar, lemon curd, whipped cream or glaze.