If this post makes you hungry, you can blame Sarah. The other day we were up by Russ’s Market and I remembered her blogging about blueberries on sale. Bella and I bought some and then came home and made this:

blueberry coffee cake

It took me awhile to find a recipe that didn’t include a whole stick of butter. I settled on this one for a few reasons: it made two small loaves instead of one big cake and it said “freezes well.” Awesome way to spread out those calories! We cut into the frozen loaf today and it’s just as tasty as the first.

modifications: I used Light Smart Balance instead of butter. I also used a half whole wheat/half unbleached flour mixture instead of all white bleached.

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new on julie-k: twinkle, twinkle little chromium star


One Response to blueberry buckle cake

  1. Sarah M says:

    YUM! Your cake looks delicious! I love blueberry season (although, unfortuantely, not in my ice cream!)
    Sarah M