Whatcha Cookin' Wednesday? (and Big News!)

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Ya'll, this is my 99th post!!!

In honor of my 100th post, which I will post tomorrow morning, I'll be doing my very first {GiVEaWAY}. I think it's a good one. At least, it's something I'd like to win. So please be sure to check back in tomorrow morning for details!

I decided to post another recipe today. Since last week's recipe was so sinfully bad for you, I am posting a healthier choice this week. JM, a friend from my MOPS group, bakes this, and I about had a coronary when I realized that not only was her recipe scrumptious...it was from Cooking Light too! A fabulous combination in my book! This would be fun for a Spring brunch or maybe on Easter morning...an effort to combat the massive amounts of jellybeans, Peeps, and Reese's Peanut Butter eggs that will all most likely be consumed by your children (and you?) before the church service even starts!

Blueberry Coffee Cake

-from Cooking Light (photo from Cooking Light's website)

Ingredients:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

6 tablespoons butter, softened

1 teaspoon vanilla extract

1 large egg

1 large egg white

1 1/3 cup low-fat buttermilk

Cooking spray

2 cups fresh blueberries

1 tablespoon turbinado sugar

Directions:

-Preheat Oven to 350 degrees F.

-Lightly spoon flower into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

-Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

-Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

*Note: If using peak-season fruit, using 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.

Bon Appetit, Ya'll!

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