Blueberry Coffeecake – goooood morning!

This is a low-calorie recipe I picked up somewhere, but I don’t remember where! It’s better if you use real blueberries opposed to frozen and thawed – but either works. The fresh ones are just plump and more significant in the cake. This is a nice Sunday make for breakfast all week-long. My co-workers used to LOVE when I brought this into work!

You’ll need:

  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 c. chopped walnuts
  • 1/2 c. brown sugar
  • 2 Tbsp butter (at room temperature)
  • 1 Tbsp canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 c. plain non-fat yogurt
  • 1 c. fresh blueberries {you can use frozen and thawed as well, I prefer fresh – but I’ve made it both ways}

Preheat oven to 350, prep a 8″x8″ baking dish with non-stick cooking spray

Mix the flours, baking soda, and salt together – not sifted just blended together. Stir the granulated sugar, walnuts and cinnamon together – set aside.

In a large bowl cream the brown sugar, butter, and oil together until fluffy. Add the eggs in one at a time, until incorporated. Next mix in the yogurt and vanilla.

Using a spatula, fold in the flour (in two batches) into the mixture.

Spread half the mixture into the greased 8″x8″ pan. Sprinkle half the walnut-sugar mixture on top, then top with the cup of blueberries. Spread the second half of the mixture then cover with the remain walnut-sugar mixture. Gently press the batter, pushing the walnuts on top into the batter.

Bake for 30-35 minutes! Cut into 12 squares, and serve. 

200 calories, 8 g fat, 5 g protein/per square.



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