So unfortunately, the Secret Recipe Club decided to crap out and just stop working for no reason. When I tried to consult the host, they weren't very helpful and everything they were telling me to do, I did...and then it was still down and they would say something new was "wrong". After some discussing with April [the former owner], I felt it was the best decision to make a "free" site and just start over. So SRC is now hosted on Blogger and has a new look...and basically everything had to be done from memory with the help of my lovely hostesses. Be sure to stop by and see it, follow it, etc. HERE.
For those who don't know, Secret Recipe Club is a great little group...well, large group, of food bloggers who are secretly assigned another blog each month. Each member chooses a recipe (or more) from their assigned blog and then on the designated Monday for their group, they post the recipe they made. It's a great way to feature a new blog - really discover a new blog - and help others to find new blogs to follow. It feels good to shine that spotlight on another blogger :)
This month, I was assigned to Susan of The Wimpy Vegetarian. Last month, Susan had my blog, so I was excited when the randomizer paired me with her blog. She made the quinoa & black bean wraps and I love the adaptations she made. I cannot wait to try her version! I love that Susan refers to herself as a "wimpy vegetarian" and I love even more that her husband is a total meat lover who says he has incisors for a reason. Nick is the exact same way when we have meatless nights. It drives him bonkers. I love meat too, but I love to have a variation of foods which typically in a week includes one meatless night. She has an incredible resume of culinary amazingness and is even creating a proposal for a cookbook with a theme of focusing on meals for a mixed family/couple of vegetarians and omnivores.
This month I was very VERY decisive unlike last month. Right now in this stage of pregnancy, I am pretty much not into chicken at all...and certain things just don't sound appetizing even if I give in and make them and they are. I almost went with this Healthy No-Bake Chocolate Fudge..but I'm not supremely into sweets like I was during my second pregnancy.
I am, however, incredibly into berries right now. Especially with yogurt and granola. So when I saw "My Very Best Blueberry Coffeecake" - I was absolutely sold. I can finally drink coffee again and there is nothing more that I love that a great streusel-topped coffeecake with a cup of coffee.
I didn't have apricots, so I did blueberries and raspberries. Everything else stayed pretty similar to Susan's recipe. It was absolutely perfect. The lemon was really nice and came through really well. The berries, of course, were fantastic. The produce down here is just seriously amazing! I love being in the South. Can't wait to make this one again. It was definitely the best!
What you need:
For the Streusel:
- 1/4 cup flour
- 1/4 cup oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, slightly softened
- 1/2 tsp. ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 Tbsp. vegetable shortening [in place of coconut oil]
- 1/2 cup granulated sugar
- 2 eggs, separated
- 1 tsp. vanilla
- 2 cups minus 2 Tbsp. flour
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- Zest from 1 lemon
- 1 cup buttermilk
- 1 Tbsp. yogurt
- 1 cup blueberries
- 1/2 cup raspberries [in place of apricots]
- Mix together the streusel ingredients and cut together until crumbly. I put mine in the fridge because it was a very warm day and it was getting too soft.
- Beat together butter, shortening, and sugar in a stand mixer. Once fluffy, beat in egg yolks and vanilla.
- In a medium size bowl, mix together flour, baking soda, baking powder, salt, and lemon zest.
- Measure your buttermilk in a measuring glass. Mix in the yogurt.
- Alternate adding flour mixture and buttermilk mixture into your stand mixer. Being careful not to overmix.
- Fold berries into batter with a spatula.
- Whip egg yolks until soft peaks form. Fold very gently into batter.
- In a greased 9-inch square pan (or a springform pan), pour batter in. Smooth with your spatula and top with streusel.
- Bake for about 50 minutes at 350*. You may need to cover it with foil if your top starts browning too quickly.
- Cool for 15 minutes before serving!
Recipe from The Wimpy Vegetarian
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