blueberry coffee cake

blueberry coffee cake

adapted from whole foods

printable recipe

cooking spray

2 tbsp + 1 cup white whole wheat flour, divided

1/4 cup brown sugar

2 tbsp butter cut into small pieces

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1/2 cup all-purpose flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup non-fat plain greek yogurt

1 tsp vanilla extract

2 eggs

2 cups frozen blueberries

.25 cup almonds (i used slivered because it's what i had but next time i'll used sliced)

preheat oven to 350 degrees.  grease a 9" round cake pan with cooking spray and set aside.

put 2 tbsp of the white whole wheat flour, sugar, butter, cinnamon and cardamom in a small bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.

combine remaining 1 cup of white whole wheat flour, all purpose flour, sugar, baking powder, baking soda and salt in a large bowl. 

in a medium bowl, whisk together yogurt, vanilla and eggs and then pour mixture into the dry ingredients.  stir until combined.  gently fold in 1 cup of blueberries (i made the mistake of mixing both cups of blueberries into the batter which made the cake a little too moist and therefore requiring a longer cook time).

spoon batter into prepared pan and sprinkle streusel over the top.  scatter remaining 1 cup of blueberries over the streusel and then top with almonds.  bake until a toothpick inserted comes out clean, 30-40 minutes.  once cooled, loosen edges of cake and transfer to a plate.  cut into slices and serve to daughter after assuring her there is not actually coffee in the cake.

yields 8 generous portions

Nutrition Facts whole foods recipe blueberry coffee cake Serving Size: 1 serving Amount Per Serving Calories 241 Total Fat 3.3g       Saturated Fat 0.4g       Trans Fat 0g Cholesterol 45mg Sodium 302mg Carbohydrate 45g       Dietary Fiber 3.6g       Sugars 24.1g Protein 8.4g Alcohol 0.2g Vitamin A 1% Vitamin C 2% Calcium    12% Iron 7%