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.
Enjoy!
B.
Busy B Cooks 