I'm in a ridiculous wicked awesome mood because I rocked it. Seriously, nothing can get me down right now. I've busted my ass for 3 years, taking some 25-30 credits a semester, and the light is finally at the end of the tunnel. It's not even a train either. I'm going to be a doctor in November. It blows my mind. Unbelieveable. All I need now is the Jets to win a superbowl, a nice house on the beach, get out of debt, and I'm just about set. Sounds too simple? I like simple. People make drama when they get bored.
So anyways, I didn't mean to make this a chiropractic rant, I'm just super excited to almost be done with school. If anyone has any questions about chiropractic or going through it's program, I'm more than glad to help. I have my own beliefs and methods of treatment, and if you would like to discuss those, feel free to contact me on email. For those of you who don't know anything about our schooling, I found this link.
So what does this have to do with blueberries? Um, probably nothing. The other day, Emiline over at Sugar Plum had a nice post on blueberries. I've been eating them by the pint this whole week, and thought, hey sweet idea. I'm sure you've been over to her site already (she's a big deal too), but if not, do head over.
I combined two recipes for this cake and added my own spins. I took part of Dorie's recipe for a blueberry brown sugar cake, and part of recipe from Eating Well for coconut blueberry muffins. My mom just bought me this new small braided pan, so I decided to use it. Yes my mom still buys me things... she's the reason I'm a baker :)
Blueberry Coconut Cake
Recipe by Adam
-2 cups whole wheat pastry flour
-1/2 cup brown sugar
-1/3 cup yellow cornmeal
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp cinnamon
-2 Tbsp unsalted butter, melted
-2 Tbsp canola oil
-1 egg, beaten
-3 Tbsp honey
-1 cup buttermilk
-1/4 cup coconut, unsweetened
-pinch of salt
-1 1/2 cups blueberries
Preheat the oven to 350*. Grease your 12 cup muffin tin, or small bundt pan, or 8x8 dish.
In a large bowl, pour the flour, cornmeal, baking powder, baking soda, salt, and cinnamon. Mix so it's all evenly together.
In another bowl, place the sugar with the egg, melted butter, oil, and honey. Mix so it forms a nice, lump free, brown mixture. Make a well in the dry ingredients, and add the wet mix in. Fold gently with a spatula, so the mixture comes together. Treat it like a muffin batter, and do not overmix. Fold in the coconut and blueberries.
Pour batter into prepared pan. Bake for 20-25 minutes, or until it springs back lightly to the touch.
This cake tastes great on it's own. I may be a loner on this one, but I usually prefer unfrosted cakes to frosted ones. I think if a cake can stand on its own, then it's a damn good cake. That's not to say there isn't room in life for buttercream, but hey if it's not broke, don't fix it. Add a dusting of powdered sugar, and I think you're ready to rock and roll. There won't be a blue mood in the house. Blue fingers though... well that's your problem.