Blueberry Coffee Cake

Show: Healthy Appetite with Ellie Krieger Episode: Tricks of the Trade

Rated: 5 stars out of 5Rate itRead users' reviews (82)

Cook Time:
35 min
Level:
Easy
Yield:
12 servings, serving size 1 piece

Times:

Prep: 20 min
Inactive Prep: --
Cook: 35 min
Total:: 55 min

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Ingredients

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

Directions

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

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Comments & Reviews

recipe Blueberry Coffee Cake
katie lake forest, CA 02-11-2010
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so yummy!
Rated: 5 stars out of 5

So delicious. I used whole wheat flour and it was perfect.
recipe Blueberry Coffee Cake
Heather Minneapolis, MN 02-02-2010
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Great cake!
Rated: 5 stars out of 5

The cake is the perfect balance of sweet and fruity. I will defnitely make this again. I used whole wheat flour and it was... just fine. I think a key is to make sure that you beat the brown sugar, butter and oil until it is fluffy, which took a little while. And even better my husband had no clue it was semi-healthy and loved it!Read more
recipe Blueberry Coffee Cake
Christine Gloucester, VA 01-19-2010
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Delicious
Rated: 5 stars out of 5

Will definitely make again. I used regular whole wheat flour since I couldn't find whole wheat pastry flour, and it came out... great. Plenty of sugar, without being too sweet, and plenty of nuts. A serving size as stated was satisfying to me and it felt like a splurge although it was only 210 calories. Read more
recipe Blueberry Coffee Cake
Piper Bothell, WA 12-26-2009
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Even better the next day!
Rated: 5 stars out of 5

I loved this recipe. It was very easy to throw together on Christmas morning when I decided to whip something up at the last... minute I used regular flour, but am going to buy Whole Wheat for the next batch. I also used frozen rhubarb because I was out of Blueberries. I baked it a bit longer than noted in the recipe to ensure the center was done. I left in the pan to cool and serve.... so I had no issue with the middle falling. I think some people don't think things through and take it out too early! This is definately a "keeper" recipe. Read more
recipe Blueberry Coffee Cake
sophie memphis, TN 12-24-2009
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FREAKIN YUMMMM!!!!
Rated: 5 stars out of 5

those was the first words that came out of my mouth! it was SOOOOOO GOOOOD!!! so moist and nutty (because i doubled the... amount to walnuts) and fabulous! thank you ellie! Read more
recipe Blueberry Coffee Cake
Celia Dublin, CA 12-17-2009
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very tasty
Rated: 5 stars out of 5

This was a fabulous cake. very moist and not too sweet. It is easy to make and very pretty also