2 days ago, I made this delicious blueberry coffeecake to release my stress and unnecessary thoughts in my head. Baking always helps me out to have a calm mind because I’m doing something physically with following directions that I don’t need to think too hard. I believe I’m not the only one feeling this way. 😉
So, that day I shared some pictures on my Instagram (@Seonkyoung), Facebook page and twitter (@Seonkyoung). And I received a few messages that want to have this coffeecake recipe, so I’m sharing right now! 😀
Special Thanks for the whom requested this recipe!
*** Tammy Chan, Lidia Baron De Matus, Liz Tray and Amy Chang. ***
Keep all the request coming please~!! 😀
The original recipe is from Cooking Light Magazine(2014 Summer Cookbook); Additional recipe by Cynthia Nims. It looked just SO GOOD so I had to try out, especially I had 2 cases of 18 oz. blueberries in my freezer! I also had all the ingredients accept buttermilk and brown sugar. So I substitute buttermilk to plain yogurt and brown sugar to organic cane sugar. I used all the sugar in the recipe organic cane sugar. It was super easy to make, and really yummy!!
Next time, I would love to make this as a vegan version, substitute all the butter and oil to coconut oil, egg to apple sauce and buttermilk to coconut milk yogurt! 🙂 I’m already so excited to try it out!!
But today on this post, I will share the original recipe, so you have choice whatever you want to substitute!
Enjoy blueberry coffeecake in the morning with a cup of coffee, tea or a cold glass of milk! YUM!!! Probably great idea for a potluck too!! 😀
If you try it, please share the picture with me via Instagram or twitter @Seonkyoung!!