February 8, 2009

Blueberry Coffee Cake

My friend, Jen A. inspired me to do some baking today. There was a super-good deal on fresh berries at our local grocery store, and Jen had the idea of having a "baking day". She made four recipes, all centered around the berries, and made breakfast items that can be frozen for later use. All she has to do is thaw her delicious baked goods on the morning that she needs them, without all the effort of starting from scratch. I thought this was a genius plan, so I had to copy her. I made a couple of Jen's recipes (see other posts), and then tried this Blueberry Coffee Cake recipe from Ellie Krieger. It is healthier than a normal coffee cake, but still promises to be perfectly delicious.

Blueberry Coffee Cake
2008, Ellie Krieger, All rights reserved

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

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

From FoodNetwork.com on Sun Feb 8 2009
© 2009 Scripps Networks, LLC. All Rights Reserved

The Result:
Delicious! Need I say more...

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