Blueberry Yogurt Coffee Cake

Courtesy of Washington Post food section.

This is great as dessert, breakfast or brunch item! And it’s relatively healthy considering it has minimal oil and no butter or other fatty ingredients. Enjoy!


1/2 cups flour

1/2 cup whole-wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnnamon

1 1/4 cups nonfat plain yogurt

1/3 cup canola oil

1/3 cup plus 1 teaspoon brown sugar or dark brown sugar (any brown sugar works)

1 large egg plus 2 large egg whites

1 1/2 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

1 cup low-fat granola


1. Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.

2. Combine and sift the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.

3. In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.

4. Make a well in the flour mixture and pour in the yogurt mixture, stirring just until the dry ingredients are moistened. The batter will be lumpy.

5. Pour blueberries into small bowl. Sprinkle all-purpose flour over the blueberries until all are coated. This helps prevent the blueberries from drooping to the bottom of the coffee cake while cooking.

6. Use a spatula to gently fold in the blueberries.

7. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar.

8. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.

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