I took the kids berry picking recently at a great little farm nearby with acres of strawberry, blueberry, and blackberry plants, all ripe for the picking. And it was totally guilt-free because the farm doesn’t use any pesticides or herbicides – a big deal when shopping for berries in particular.
The only problem we had now on our hands was, what to do with all these fresh berries?!
Aside from eating them straight out of the bucket, of course, I wanted to try a spin on one of my all-time favorite desserts: coffee cake. But in this case, a “Black and Blue” Coffee Cake!
Black and Blue Coffee Cake: A Healthy Summer Dessert
I love a good coffee cake but I haven’t had a piece in years. I find the store-bought ones are loaded with sugar, plus gluten, which is something we try to avoid.
So I made this one gluten-free, with just a bit of coconut sugar, which is a healthier alternative to cane sugar (and is low-glycemic, so it doesn’t spike your blood sugar the way regular sugar does).
The result was this buttery, berry-licious, crunchy in just-the-right-amount spin on coffee cake!
If you like, you could even puree a cup of extra berries with a bit of water, then swirl it into coconut yogurt (or yogurt of your choice) and add a dollop to your cake when serving. It looks beautiful, and tastes delicious!
The best part of this recipe is that it comes together easily, and it’s one of my favorite ways to use up these deliciously ripe and in season summer berries.
I hope you enjoy! If you make it, leave me a comment and tell me what you think.