Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 250ml (1 cup) all-purpose flour

  3. 250ml (1 cup) whole-wheat pastry flour or regular wholemeal flour

  4. 1 tsp bicarbonate of soda

  5. 1/2; tsp salt

  6. 3 tbsps sugar

  7. 1/2; tsp ground cinnamon

  8. 125ml (1/2; cup) chopped walnuts

  9. 125ml (1/2; cup) packed brown sugar

  10. 2 tbsps butter, at room temperature

  11. 2 tbsps canola oil

  12. 2 large eggs

  13. 1 tsp vanilla essence

  14. 250ml (1 cup) plain nonfat yogurt

  15. 250ml (1 cup) fresh blueberries, or frozen and thawed

Instructions Jump to Ingredients ↑

  1. Blueberry Coffee Cake Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

  2. 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.

  3. Add the flour mixture in 2 batches, stirring until just combined.

  4. 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.

  5. Per Serving (serving size, 1 piece)

  6. 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


Send feedback