This is one of the best cakes I have ever made using blueberries. It has the texture of a pound cake and the moistness that we all like in a cake. I did cut back by one half cup the sugar in the recipe. It was fine and I didn't think made any difference. Enjoy this recipe and since fall is here I'm in a big time making mood.....:)
It's a coffee cake so that's even better in my book. I always look for coffee cake type recipes for breakfast in our house. I think you all know me by now(Yes it's over 5 years that I have been blogging) and my likes and dislikes I think come out enough for you to remember I am not an egg, bacon etc. breakfast person. Never have been and I'm sure it's not going to change.
One thing has changed and that is I do eat breakfast everyday. Yes every single day! I didn't as a teenager or young adult but through the years have found out so many benefits to starting the day with something in your stomach.
As I have gotten older I have found that small or mini meals really help stabilizing your blood sugar which is so important.
My parents became diabetics in their fifties and I did not want to fall into that pattern so I started eating several mini meals a day and one evening regular portion meal. Here's what I do. In the early morning I eat my small scone or breakfast food. Around ten a.m I eat a piece of fruit or some protein.
Lunch is usually pretty simple, salad, or 1/2 sandwich, soup and fruit or even a fruit cup. It really varies by my hunger and what I have around our house.
Around 3 p.m. I have something small as in a few strawberries, some cottage cheese, veggie or some protein.
Dinner is whatever I make. I don't make substitutions. I eat whatever I want but I try to make dinner before 7 p.m.
I hadn't planned on this post giving a mini lesson on how to keep yourself healthy by a healthy lifestyle but I guess it must be important for me to add this along with this very delicious cake recipe. So enjoy it and watch your portions. I plan on eating a slice (moderate) for breakfast for a few days and will freeze the rest for later. Wrap slices in clear wrap. This cake freezes well as do most if not all of my recipes.
Note: On to the recipe. I did adapt it slightly as in cutting back on the white sugar. Instead of 2 cups I used 1 1/2 cups as noted. I cut back on pecans only using 1/4 cup as well because I should not eat many nuts for I have a challenged digestive system. I did not add salt as my butter was salted. I also sprayed my pan with coconut oil and did dust with flour.
You can use the exact recipe if you like I just adapted it to our liking.