Melissa d’Arabian, the spokesperson for LACTAID was just recently on the Today show with Kathie Lee and Hoda and she was showing everyone how to make a chicken dish with a creamy mushroom sauce. Now if you have problems with dairy, you know that all those cream dishes can wreak havoc on your body. Below is the video of Melissa d’Arabian making the chicken dish:
About a month ago, I told you about my experience dealing with my daughter who is intolerant to dairy and also my own suspicions that I may be lactose intolerant. Since learning about LACTAID and their wonderful products, I’ve started substituting LACTAID milk in place of regular milk. I’m happy to report that NO ONE…not even my picky son who has this crazy ability to pick out the store brand when I’ve bought that over the name brand, was able to taste the difference. You know why? Because there was absolutely no difference in taste, texture, etc!
Today I decided to make a blueberry coffee cake that I used to make and haven’t made in a few years. And you guessed it, I used LACTAID milk. It’s absolutely delicious! See the recipe below:
Lactose Free Blueberry Coffee Cake Recipe
- 1/2 cup Butter
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 2 cups Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup LACTAID milk
- 1 cup Fresh or Frozen Blueberries
- Powder Sugar for dusting
- 1/2 cup Brown Sugar, packed
- 1/3 cup Flour
- 1/4 cup Butter
- Preheat the oven to 350 degrees and prepare a bundt pan with cooking spray.
- Using a small bowl, mix your ingredients for your streusel topping. Mix the brown sugar and flour well. Cut in the butter. Your topping will be crumbly. Set aside.
- Using a medium sized bowl, beat the butter until creamy.
- Add the sugar and beat well.
- Beat in the egg and the vanilla.
- In a separate bowl, mix the flour, baking powder and salt.
- Add the flour mixture and the milk to the creamed mixture and mix well (but don’t over mix).
- Fold in the blueberries.
- Pour the batter into your prepared bundt pan and sprinkle your streusel topping over top.
- Bake for 55 minutes. Remove from the oven and place on a wire wrack to cool. Once cool, invert onto a plate and dust with the powdered sugar!
This coffee cake is absolutely delicious! If you choose to use frozen blueberries, I once was told to not let them thaw because they will change the color of your batter. Also, if you lightly roll them in flour, it also helps them from sinking to the bottom! In the coffee cake above, I used fresh blueberries. Enjoy!
Check out LACTAID.com for more details and where you can pick up LACTAID products near you!
**I wrote this post while working on a campaign for LACTAID and The Motherhood. All opinions and recipes are 100% my own.