Home/Recipes/Blueberry Coffee Cake

Blueberry Coffee Cake

Name: Blueberry Coffee Cake
Total time: 45 min
Yield: Serves 12
Ingredients: Spray vegetable oil; 2 tablespoons plus 1 cup whole wheat pastry flour, divided; 1/4 cup light brown sugar; 2 tablespoons unsalted butter, cut into small pieces; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/2 cup all-purpose flour; 1/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1 cup nonfat plain yogurt or blueberry yogurt; 1 teaspoon pure vanilla extract; 2 eggs; 2 cups fresh or frozen (thawed and drained) blueberries, divided; 1/3 cup sliced almonds

Serves 12

Time 45 min

Everyone loves coffee cake for brunch, especially when it's stuffed with blueberries and topped with slivered almonds. You can also make this a couple days ahead and store in the refrigerator until ready—just wrap it tightly in plastic wrap once cooled.

Special Diets:

Vegetarian

Ingredients

Spray vegetable oil
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup nonfat plain yogurt or blueberry yogurt
1 teaspoon pure vanilla extract
2 eggs
2 cups fresh or frozen (thawed and drained) blueberries, divided
1/3 cup sliced almonds

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Preheat oven to 350°F.

Grease a 9-inch springform pan with cooking spray; set aside.

Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.

Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside.

In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.

Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds.

Bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes.

Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.

Nutritional Info:

Per serving: 150 calories (40 from fat), 4g total fat, 1.5g saturated fat, 40mg cholesterol, 210mg sodium, 23g carbohydrates (3g dietary fiber, 9g sugar), 5g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.

Ingredients

Spray vegetable oil
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup nonfat plain yogurt or blueberry yogurt
1 teaspoon pure vanilla extract
2 eggs
2 cups fresh or frozen (thawed and drained) blueberries, divided
1/3 cup sliced almonds

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.