When I awoke this morning, the sun was starting to pour through the windows, while a half moon still hung brightly in the sky. It was a beautiful scene. I said a quick prayer, starting with a thank you for the beauty outside my window, and then asking for guidance to be the person I want to be today – to remain calm and stress-free, to live in the moment, to appreciate the gift of life today, and to fill my day with joy.
Spring sun brings renewed hope. I look forward to growing flowers and fresh herbs. I can’t wait to feel the sun beaming warmth on my skin. It is the perfect day to smile, feel cheery, and spread the happiness.
Today’s Blueberry Banana Coffee Cake is a recipe created specifically for a special weekend brunch.
With the chaos of life, rushing to sports and weeknight activities, we don’t always have time to sit down and enjoy a slow relaxed dinner together. The weekend can be the perfect time to make up for some of that quality time with your loved ones. It is less important when exactly you spend quality time together, just that you do.
Celebrate life and love!
- 2 cups all-purpose flour
- ¾ cup white granulated sugar
- ½ brown sugar, packed
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup vanilla soy milk
- 1 teaspoon apple cider vinegar
- 2 large, very ripe bananas, mashed
- ¼ cup canola oil
- 2 tablespoons maple syrup
- 1 tsp. pure vanilla extract
- 1 cup blueberries
- 2 Tbsp. turbinado sugar
- 1 Tbsp. fresh squeezed lemon juice
- 1 cup confectioners’ sugar
- ½ tsp. pure vanilla extract
- 2 Tbsp. fresh squeezed lemon juice
For the cake:
Preheat oven to 350F. Spray a 9 inch cake pan with non-stick cooking spray. Combine flour, sugars, baking soda, salt, and cinnamon in a medium bowl, gently whisking to sift ingredients.
In another large mixing bowl, add soy milk and cider vinegar, stir and allow to rest for 2 minutes. Next, add the canola oil, maple syrup, vanilla extract, and mashed bananas to the soy milk mixture. Whisk together until well combined. Add the dry ingredient mixture to the bowl and gently stir just until combined. Add batter to the cake pan.
Bake for approximately 50 – 55 minutes, or until a toothpick in the center comes out clean.
Cool completely on a wire rack.
For the Filling:
In a saucepan over medium heat, combine blueberries, lemon juice and sugar.
Cook for about 10 minutes, stirring frequently, until blueberries are beginning to pop open and release some of their juices.
Set filling aside to cool.
Once the blueberry filling has cooled, slice the banana cake in half. Cover one of the banana cake halves with blueberry filling and place the second one back on top.
For the Glaze:
In a medium bowl stir together confectioner’s sugar, vanilla, and lemon juice until combined.
Glaze will drip down the sides of the coffee cake, so you can put the coffee cake on a wire rack with tin foil or a pan underneath to catch the excess glaze. The other option is to line the edges of a cake platter with parchment strips to catch the glaze drippings, and then remove the strips when the glaze has hardened.
Poor the glaze on top of the coffee cake in the center. Spread glaze gently over the top allowing some glaze to drizzle down the sides. Give the glaze a few minutes to set and harden slightly, then serve.
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Thank you for joining me today, friends. May your day be filled with delight!
With love & gratitude,