BLUEBERRY COFFEE CAKE
(from kylerhea’s recipe box)
This is a good source of thiamin. Calories: 210 Fiber: 2 g Sodium: 230 mg
Source: Ellie Krieger/Food Network
Categories: BAKED GOODS, BLUEBERRIES, WHOLE GRAINS
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour or regular whole-wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbs sugar
- 1/2 tsp ground cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 Tbs butter, at room temperature
- 2 Tbs canola oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup plain non-fat yoghurt
- 1 cup fresh blueberries, or frozen and thawed
Directions
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Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
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Whisk together the all-purpose and whole-wheat flours, the baking soda, and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, one at a time, beating until fully combined. Beat in the vanilla and yoghurt.
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Add the flour mixture in two batches, stirring until just combined.
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Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30-35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.