The Story Behind the Dish
Every slice tells a story, and this Blueberry Jam Coffee Cake is a narrative of comfort, creativity, and culinary passion. Bridging the gap between healthy ingredients and indulgent flavor, this cake transforms simple components into a masterpiece that delights the senses. It’s a testament to the magic that happens when wholesome ingredients meet inspired baking.
Ingredients
- Oat Flakes: 130 grams (1.5 cups / 4.6 oz)
- Apple: 1 medium, chopped (approximately 150 grams / 5.3 oz)
- Blueberries: 80 grams (3/4 cup / 2.8 oz)
- Avocado Oil: 50 grams (1/4 cup / 4.5 fl oz)
- Stevia Sweetener: 20 grams (2 tablespoons)
- Egg Whites: 2 large
- Hot Water: 240 ml (1 cup / 8 fl oz)
- Vinegar: 2 teaspoons (10 ml)
- Vanilla Extract: 1 teaspoon (5 ml)
- Baking Powder: 1/2 teaspoon (2.5 grams)
- Additional Ingredients for Serving:
- Powdered Sugar (optional)
- Extra Blueberries
- Whipped Cream (optional)
Step-by-Step Cooking Instructions
- Prepare the Ingredients
- Preheat oven to 350°F (175°C)
- Grease a 9-inch (23 cm) round cake pan
- Wash and chop apple into small dice
- Measure out blueberries
- Ensure all ingredients are at room temperature
- Create the Liquid Base
- In a large mixing bowl, combine hot water
- Add avocado oil
- Stir in vinegar and vanilla extract
- Mix thoroughly
- Combine Dry Ingredients
- In a separate bowl, mix oat flakes
- Add stevia sweetener
- Sprinkle in baking powder
- Whisk to distribute evenly
- Prepare the Egg Whites
- In a clean, dry bowl, separate egg whites
- Whisk until light and frothy
- Soft peaks should form
- Make the Batter
- Gradually add dry ingredients to liquid mixture
- Stir gently to combine
- Fold in whisked egg whites
- Add chopped apple
- Mix carefully to maintain airiness
- Assemble the Cake
- Pour half the batter into prepared pan
- Sprinkle half the blueberries
- Add remaining batter
- Top with remaining blueberries
- Gently press blueberries into batter
- Bake to Perfection
- Place in preheated oven
- Bake for 35-40 minutes
- Check doneness with a toothpick
- Toothpick should come out clean
- Top should be golden brown and slightly crisp
- Finishing Touches
- Remove from oven
- Let cool in pan for 10 minutes
- Transfer to wire rack
- Dust with powdered sugar if desired
- Serve warm or at room temperature
Nutritional Information
- Servings: 8-10 slices
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
Nutritional Values (per serving):
- Calories: 180-220
- Protein: 4-5g
- Carbohydrates: 20-25g
- Fat: 10-12g
- Fiber: 3-4g
- Vitamin C: 10% Daily Value
- Calcium: 4% Daily Value
Cooking Tips and Tricks
- Use room temperature ingredients
- Don’t overmix the batter
- Ensure oven is fully preheated
- Check cake early to prevent overcooking
- Let cake cool completely for clean slicing
- Use fresh, plump blueberries
Variations and Substitutions
- Gluten-Free Option: Use certified gluten-free oats
- Vegan Alternative: Replace egg whites with aquafaba
- Sugar-Free Version: Use monk fruit sweetener
- Fruit Variations: Try raspberries or mixed berries
- Nut Addition: Sprinkle chopped almonds on top
Frequently Asked Questions
Q1: Can I use frozen blueberries? A: Yes, but do not thaw. Add directly from freezer to prevent color bleeding.
Q2: How do I store this cake? A: Store in airtight container at room temperature for 2-3 days.
Q3: Can I make this cake ahead of time? A: Yes, can be prepared a day in advance and kept at room temperature.
Q4: Is this cake suitable for special diets? A: Can be adapted for gluten-free and low-sugar diets.
Q5: What can I serve with this cake? A: Pair with coffee, tea, or a dollop of whipped cream.
Storage and Make-Ahead Tips
- Cool completely before storing
- Keep in airtight container
- Room temperature: 2-3 days
- Refrigerate for up to 5 days
- Can be frozen for up to 1 month
- Bring to room temperature before serving
Savor the delightful blend of health and indulgence with this Blueberry Jam Coffee Cake – a true culinary masterpiece!
