Blueberry Coffee Cake

I was skeptical when I first saw this recipe on food network, but decided to try it anyway. And I am glad I did! This is a lighter version of the traditional coffee cake. It uses very little butter, swaps sour cream for yogurt and uses a combination of whole wheat and all purpose flour.

I did not have whole wheat pastry flour so tried with regular whole wheat flour. It is a moist cake, has half the calories of a typical cake and tastes yummy!




Ingredients:

1/2 cup all purpose flour
1/2 cup whole wheat flour/whole wheat pastry flour
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
1/4 tsp ground cinnamon
1/4 cup chopped walnuts
1 tbsp butter(room temperature)
1/2 cup packed brown sugar
1 tbsp canola oil
1 egg
1/2 tsp vanilla extract
1/2 cup plain nonfat yogurt
1/2 cup fresh/frozen and thawed blueberries

Method:

Preheat oven to 350 deg F. Spray a cake pan with cooking spray. Whisk together the flours, baking powder and salt in a bowl. In a small bowl, combine the cinnamon, walnuts and sugar. In a large bowl, beat the brown sugar, butter and oil until fluffy. Add egg and beat well. Add the vanilla and yogurt and beat again. Add the flour mixture and mix until combined. The batter will be a little sticky.

Spread half of the batter into the cake pan. Sprinkle half of the nut mixture and add the blueberries and press gently. Spoon the rest of the batter, sprinkle the rest of the nut mixture pressing down. Bake for 30-35 mins. Insert a toothpick to check for doneness. When it comes out clean, the cake is done. Let it cool completely on a wire rack before cutting into pieces.

Makes about 6 servings.

NOTE: Cream the butter and sugar until it turns light in color. Make sure its mixed well before adding the egg. Add the flour mixture gradually and do not overmix. Once it comes together, use a spatula to combine everything. This way, the batter retains its air and you get a moist fluffy cake.