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Old 02-22-2011, 11:09 AM   #1
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Blueberry Coffee Cake

Do you think I could make this using almond flour for the flour and sweetner for the sugar. Tia Julie
Ingredients [ View Metric ] 2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
8 ounce Cream cheese softened
1/2 cup Butter melted
2 cups Sugar
2 large EGGS
2 teaspoons Vanilla extract pure
2 cups Blueberries fresh or frozen
3 tablespoons Sugar
1 1/2 teaspoons Cinnamon ground
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Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.

In small bowl stir together flour, baking powder and salt; set aside.

In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined. Stir in vanilla. Gradually fold in blueberries.

Batter will be very thick. Pour into prepared pan and smooth the top.

In small bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter.

Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
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Old 02-22-2011, 11:12 AM   #2
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Julie I would use either Jenn Eloff's bake mix (1/2 and 1/2 with it and Carbquick), or else I would split KevinPAs Carbquick formulation #3 with almond flour for the coffee cake. It sounds lovely! LOL though, I always question the use of cinnamon with blueberries for some reason those two just don't go together in my head.

Oh, I might also be tempted to try oat fiber and also coconut flour in it.

So my mixture (especially since I can't have almonds would be):

For 2cups of flour sub:

1/3c Oat Fiber
1/3c Coconut Flour
1/3c Ground Hazelnuts or (sesame pumpkin seed mix or ground walnuts)
1c Bake Mix of Your Choice or straight Carbquick
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Last edited by pooticus; 02-22-2011 at 11:14 AM..
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Old 02-22-2011, 11:49 AM   #3
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That gives me an idea for coconut flour. I think I will try this recipe using coconut flour for the regular flour, while adding more eggs or other liquid. Thank you Julie!

Quote:
Originally Posted by pooticus View Post
So my mixture (especially since I can't have almonds would be):

For 2cups of flour sub:

1/3c Oat Fiber
1/3c Coconut Flour
1/3c Ground Hazelnuts or (sesame pumpkin seed mix or ground walnuts)
1c Bake Mix of Your Choice or straight Carbquick
I love this flour mixture!
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Old 02-22-2011, 12:23 PM   #4
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Quote:
Originally Posted by pooticus View Post
It sounds lovely! LOL though, I always question the use of cinnamon with blueberries for some reason those two just don't go together in my head.
I feel the same way but I've seen tons of blueberry recipes over the years that call for cinnamon. I always just left it out.
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Old 02-22-2011, 12:30 PM   #5
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Poot, wouldn't I have to use more egg to compensate for the coconut flour?
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Old 02-22-2011, 01:09 PM   #6
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I would use almond flour and vanilla PP..for 2 cups of real flour, use 1 1/2 cups of almond and 1/2 cup of PP..

It sounds wonderful.
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Old 02-22-2011, 01:18 PM   #7
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Carolyn. Flavored or unflavored? TIA
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Old 02-22-2011, 01:24 PM   #8
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It doesn't matter..either one..vanilla or plain..no chocolate..LOL

Edited to say: When it says the batter will be thick..make sure it looks thick. Although, as I look at this, there is alot of fat involved in this recipe..I'm going to check out the almond flour pound cake and see how much fat
there is in that.

The fat in the poundcake is one cup with 5 eggs for 2 cups of almond flour. This recipe has one cup and a half of fat, which will make it quite rich. I don't know if you should cut down on the fat or not..What do you think?
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Old 02-22-2011, 02:25 PM   #9
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Well, heck, Carolyn, I'll try to get out and get some blueberries tomorrow, and then I'll just try this sucker out and see what happens. I'll let you all know. Julie
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Old 02-22-2011, 04:51 PM   #10
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Go get those berries, Julie and report back..
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Old 02-23-2011, 07:00 AM   #11
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Quote:
Originally Posted by LindaSue View Post
I feel the same way but I've seen tons of blueberry recipes over the years that call for cinnamon. I always just left it out.
When I bake with blueberries, I always use cinnamon. I think it gives the blueberries a richer flavor.
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Old 02-23-2011, 07:18 AM   #12
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Quote:
Originally Posted by Pam View Post
When I bake with blueberries, I always use cinnamon. I think it gives the blueberries a richer flavor.
I figured that there had to be a reason but the combination just didn't sound good to me. Maybe if I'd tried it, I would have liked it.
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Old 02-23-2011, 03:49 PM   #13
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I want to try this. Looking foward to hearing a review.
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Old 02-24-2011, 09:48 AM   #14
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I hope today I can go get some blueberries and try it. Julie
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Old 02-24-2011, 09:50 AM   #15
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Quote:
Originally Posted by CarolynF View Post
It doesn't matter..either one..vanilla or plain..no chocolate..LOL

Edited to say: When it says the batter will be thick..make sure it looks thick. Although, as I look at this, there is alot of fat involved in this recipe..I'm going to check out the almond flour pound cake and see how much fat
there is in that.

The fat in the poundcake is one cup with 5 eggs for 2 cups of almond flour. This recipe has one cup and a half of fat, which will make it quite rich. I don't know if you should cut down on the fat or not..What do you think?
Carolyn, I think I'm going to use the total, as my experience is that some cakes can be dry without the fat. I assume it is because of the almond flour. What do you think?
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Old 02-24-2011, 09:59 AM   #16
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Go for it, Julie and use the total fat and see what happens..Almond flour can be dry--you are right. Noone likes dry cakes..
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Old 02-24-2011, 10:40 AM   #17
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If you have glucomannon powder, 1 tsp. added to the recipe will make the cake much less dry.
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Old 02-24-2011, 11:48 AM   #18
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Thanks soobee, I will definately try this Do you thin guar gum or thick and thin not sugar would work as well?
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Old 02-24-2011, 12:15 PM   #19
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As I was reading other posts for cakes, I came across using Mayo also. Maybe I'll try this, too. After I give my mom lunch, I'm going to get blueberries. Will let you know. Julie
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Old 02-25-2011, 11:45 AM   #20
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Soobee, Why would the glucomannon make it less dry? TIA Julie. As soon as my Dh gets back from the store, I'm going to try this. I'll post later thsi afternoon. Julie
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Old 02-25-2011, 02:27 PM   #21
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Julie, I am not sure why. I think it's because it holds onto moisture. Sugar does that in a regular hc baked recipe. I have used it in Maria's angel food cake and several iterations of Ouizoid's muffins. I am currently experimenting with a cheese-free, no added fat version of the muffins. I use 1/3 cup protein powder, 1/3 cup oat fiber, 1/3 cup flax, and 1 t. glucomannan. The muffins came out tender and moist. Once I forgot the glucomannan, and the result was killingly dry.You do need to add extra water or liquid to the recipe. But I have had such good luck with this combo, I am thinking of trying it as a bake mix.
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Old 02-25-2011, 02:39 PM   #22
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o.k. this is what I did:

2 cups Almond Flour
2 tsp baking powder
1 tsp baking soda
1 tsp glocomannon
1/2 tsp salt
8oz cream cheese
1/2 cup butter
1/2 cup mayo
1 cup E
1 Cup Liquid splenda
pinch of Nunaturals stevia powder
2 jumbo eggs
2 tsp Vanilla
4 Tbs E
1/1/2 tsp cinnamon

Then followed directions for the high carb one. Oh yeah, I added 5 drops sweetzfree because I thought it needed just a tad more sweetner.

So, as you can see, the difference is 1 tsp. Glocomannon(not sure why? but Soobee said). 1/2 cup Mayo(just because) 1 tsp baking soda Why. I don't know). It is in the oven now, and will report back in a little while. Sure looked and tasted good before baking. As you can tell, I'm a fly by the seat of my pants cook. Hope is works out. Julie

Last edited by SCOTTSDALEJULIE; 02-25-2011 at 02:41 PM..
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Old 02-25-2011, 03:27 PM   #23
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This is by far the best thing I have ever low carbed. Linda Sue, the e and cinnamon on the top before baking make this recipe. It is very easy. I can hardly wait to have it with coffee tomorrow. It is very very good with my tweaks. I didn't have to bake it the whole 50 minutes but instead 40 minutes. TRy It, you won't be sorry. Julie
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Old 02-25-2011, 05:17 PM   #24
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julie--the liquid splenda--is that "equivalent 1 cup"?
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Old 02-25-2011, 05:19 PM   #25
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ThreadJack--sorry--and Soobee, feel free to PM me, or post on the Ouizoid English Muffin thread, but what are you just adding eggsub and almond milk to your flour combo?? Can you post your whole eng. muffin recipe?
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Old 02-26-2011, 10:01 AM   #26
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julie--the liquid splenda--is that "equivalent 1 cup"?
Yes, equivalent to one cup.
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Old 02-27-2011, 01:22 PM   #27
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Julie, for the 1 cup erythritol, is that granulated?
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Old 02-27-2011, 02:31 PM   #28
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Pam, I used powdered, but I think you could use granulated. Just make sure it's mixed in. Julie
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Old 02-27-2011, 02:39 PM   #29
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Thanks, Julie! The next time I go to the grocery store, I'll pick up some blueberries. I'm anxious to try this recipe.
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Old 02-27-2011, 02:49 PM   #30
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Pam, I don't think you will be dissapointed. It is the bomb with coffee in the morning. Today, we had bacon and eggs, but tomorrow, I'm back with the blueberry coffee cake.
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