Heather's Dish

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Blueberry Streusel Coffee Cake in a Jar

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Breakfast.  The most important meal of the day.  Doesn’t mean it has to be boring; doesn’t mean it can’t be delicious.  And if you happened to read Jessica’s or Maria’s post this morning, you’ll see that I’m not mistaken here.

 

That rarely happens anyway…just ask me.

This morning’s breakfast was inspired by Angela’s  Apple Streusel Cake in a Jar that she posted a while back, and I have to say I’ve been a little obsessed with making it since then.  However, I’m not vegan, nor do I pretend to be.  I made the vegan version, and honestly couldn’t tell a difference in flavor, but I so rarely have butternut squash puree on hand, and it’s so much easier to crack an egg egg rather than mix up the flax version.

All that being said, I decided to take my chances with a non-vegan version this morning, and it most definitely did NOT disappoint!  Let’s get serious though…anything that looks this good raw has to be good, right?

The biggest change I would make is that these need to be baked a full 15 minutes longer than what is said on the original recipe.  Otherwise, it’s great!  And I love how soft and gooey the blueberries get when they’re baked in like this.  Kind of makes Monday mornings worth getting up for.

 

Kind of.

BLUEBERRY STREUSEL CAKE IN A JAR

Recipe by Angela at Oh She Glows with modifications by yours truly

  • 1/2 cup + 1/8th cup all purpose flour
  • 1/3 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1 egg
  • 1/4 cup plain nonfat yogurt
  • 1/4 cup milk
  • 2 Tbsp melted butter
  • 1 tsp vanilla extract
  • 1/2 cup blueberries, washed and dried
  • Streusel for layering: 2 tbsp brown sugar, 2 tbsp flour, 1 tbsp butter (room temperature), 1/4 tsp cinnamon

Preheat the oven to 350.  Take 3-4 sterilized 8-oz Mason jars and place them on a cookie sheet.  Spray with nonstick spray.  In a bowl combine the sugar, egg, yogurt, milk, melted butter, and vanilla.  Sift in the flour, baking powder, and salt.  Stir til just combined.  In a smaller bowl, mash together the streusel ingredients.  In each jar spoon in 3 Tbsp of the batter, a sprinkling of blueberries, 1/2 Tbsp of the streusel, and repeat.  Wipe off any excess batter from the outside of the jar.  Bake at 350 for 30-45 minutes, or until a toothpick inserted comes out cleanly.  Make sure to let the jars rest for 30 minutes before handling, and let cool completely before screwing the lid on.

Now I’m just wondering why on earth I didn’t put some vanilla ice cream on top.  Not that it’s necessary, but it would really just round out the flavors even more.

 

Good thing I made 3!

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Comments

  5. theamazonprincess says

    Hey Heather! I just discovered your blog. That looks……AMAZING. I’m a simple breakfast person, usually an apple and AB before I head to class in the a.m., but I seriously might have to get up early one morning and make those beauties. (I’m all in for the vanilla ice cream too) haha. I look forward to reading your blog more! 🙂

    Reply

  6. Judith Ayers says

    Look scrumptous!! Maybe using a 2 cup jar would work better and then it could bake longer and would not drip over the side.
    I’d like to try the butternut squash one as I’m a fan of it. Monday is tough no matter what’s waiting in the kitchen. Thanks for sharing.

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  9. biz319 says

    Yes please! Holy shit that looks good – and I normally don’t like sweet things for breakfast – I need to find out how many WW points this is – it may be my breakfast tomorrow! 😀

    Reply

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