Monday, April 26, 2010
Blueberry Coffee Cake.
It occurred to me today that this is the last (not even full) week in April and I'd only posted a couple recipes here so far this month but I have been baking! Laziness, I guess. But this blueberry coffee cake is too good not to share. It's Saturday afternoon, I just wanted to make something springy for Sunday brunch and I had some blueberries in the freezer. These days especially, I really think the world is making things easier for dieters. It might take a little more research and a few more clicks on Google, but you can find a low calorie recipe for anything, I promise. Whether or not they taste good is another story - and this does. This was so delicious!
I followed the recipe exactly as it appears except I cut it into 16 squares instead of 12, which means the calories went down from 210 per piece to 160.
Even if you aren't dieting, I highly suggest this recipe. It tastes just as good as any full fat, sour cream, cream cheese, butter-laden coffee cake - but it's so much better for you.
Blueberry Coffee Cake, adapted from Ellie Krieger
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
1 teaspoon cinnamon (I increased this from 1/2 teaspoon... I love cinnamon)
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup fat free plain yogurt
1 cup fresh or frozen blueberries
Preheat the oven to 350 degrees F and spray an 8'' or 9'' square baking pan with cooking spray.
Sift or whisk together the flours, baking soda and salt in a small bowl until well combined. In another small bowl, combine the granulated sugar, cinnamon and chopped walnuts.
In a mixer fitted with the paddle attachment or with a hand mixer, beat the butter, canola oil and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each one is added, and then add in the vanilla. Next, add in the dry ingredients and the yogurt alternately, beginning and ending with the dry ingredients. Finally, fold in the blueberries gently.
Spread half the batter into the bottom of the greased pan. Sprinkle with half the cinnamon sugar/walnut mixture. Spread the rest of the batter on top of the nuts and then sprinkle the rest of the cinnamon sugar/walnuts on top. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick comes out clean when inserted in the center.
Enjoy with a hot cup of coffee or tea :)