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Blueberry Coffee Cake

Serves 12
Time 45 min
Everyone loves coffee cake for brunch. This balanced and addictive coffee cake is stuffed with blueberries and topped with slivered almonds.
Special Diets:
Ingredients
  • Canola spray 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
Method

Preheat the 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.

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.
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  • Canola spray 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