Blueberry Coffee Cake
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour or regular whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 tablespoons butter, at room temperature
- 2 tablespoons canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain nonfat yogurt
- 1 cup fresh blueberries, or frozen and thawed
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
- 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, 1 at a time, beating until fully combined.
- Beat in the vanilla and yogurt.
- Add the flour mixture in 2 batches, stirring until just combined.
- 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 to 35 minutes.
- Let cool slightly and then unmold and allow to cool completely on a cooling rack.
- Cut the cake into 2-inch squares.
- Per Serving
- (serving size, 1 piece)
- Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg
- Good source of: Thiamin
cooking spray, flour, regular, baking soda, salt, sugar, ground cinnamon, walnuts, brown sugar, butter, canola oil, eggs, vanilla, nonfat yogurt, fresh blueberries
Taken from www.foodnetwork.com/recipes/ellie-krieger/blueberry-coffee-cake-recipe.html (may not work)