Muesli Blueberry Coffee Cake:

When you need to serve a crowd, a big cake is in order. If you want the added benefit of a healthy and moist cake, then this recipe (Martha Stewart, Sept 2014) will do the trick; white whole wheat flour, buttermilk and blueberries combine to create a delicious afternoon treat!


You’ll need:

1 1/2 stick unsalted butter, room temperature

3 cups white whole-wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 3/4 sugar

4 large eggs, room temperature

2 tsp vanilla extract

1 cup buttermilk

3/4 cup muesli (preferably unsweetened)

2 TBsp honey

2 cups fresh blueberries


Preheat oven to 350 F. Butter a 9 1/2-inch tube pan; dust with flour.IMG_8114

Whisk together flour, baking powder, baking soda and salt in a bowl.IMG_8115

Beat butter on medium speed until smooth, about 1 minutes. Gradually beat in sugar until mixture is pale and fluffy, about 2 minutes.IMG_8116 IMG_8117 IMG_8118

IMG_8119 IMG_8120

Add eggs one at a time, beating to combine after each, then beat in vanilla.IMG_8121

IMG_8122 IMG_8123 Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined. (do not overmix)IMG_8124IMG_8125 IMG_8126

Combine muesli and honey in a small bowl. IMG_8127Spread half of batter in prepared pan. Top evenly with blueberries. IMG_8128Spread remaining batter on top, then crumble muesli mixture over batter, pressing gently to adhere.IMG_8129 IMG_8130

Bake until tester comes out clean, about 1 hour and 10 minutes (if cake is browning too quickly, cover with foil).IMG_8131

Cool completely, at least 1 1/2 hours, before removing from pan. Cake can be stored at room temperature up to 2 days.







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