Coffee cake probably doesn’t pop into your mind as a healthy choice and well heck, usually it is not but eating healthier does not mean that you cannot enjoy your sweet tooth once in a while. I lowered the amount of processed flour and fat content without increasing the sugar (yes, it is possible folks)
Coffee cake usually means lots of sugar, sour cream and butter but in this recipe, I included whole wheat pastry flour, less butter and nonfat yogurt instead of sour cream. Organic blueberries add moisture, nutrients and give you all natural sweetness thanks to Mother Nature!
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons light or dark brown sugar
1/5 teaspoons ground cinnamon
1/2 cup packed light or dark brown sugar
2 tablespoons unsalted butter, at room temperature
3 tablespoons canola oil
2 large eggs
1.5 teaspoons vanilla extract
1 cup Organic plain nonfat Greek or regular yogurt
1.5 cup fresh organic blueberries (or thawed frozen blueberries)
1. Preheat oven to 350 degrees and spray an 8 inch baking dish with a light coating of cooking spray.
2. In a medium size bowl, combine both flours, baking soda and salt and whisk thoroughly. In a separate small bowl, combine the 3 tablespoons of brown sugar and cinnamon.
3. In a large bowl, beat the brown sugar, butter and oil until fluffy with a hand-mixer. If there are any of those pesky lumps in the brown sugar, use a fork to disperse them. Add 1 egg and beat until fully combined and repeat with the other egg. Add in the vanilla and yogurt and beat until combined.
4. Add half of the flour mixture to the moist batter; stir until just combined and repeat with the remaining flour mixture.
5. Spread half of the batter into the prepared pan. You may find the batter wants to slide around a bit but just keep spreading it around gently and it will stay put. Sprinkle the blueberries evenly over the batter, gently pressing them into the batter. Sprinkle 1/2 of the cinnamon-sugar mixture over the blueberries and then spoon the remaining batter into the pan and spread evenly.
6. Sprinkle the remaining cinnamon-sugar mixture over the cake and bake until a for about 30 minutes. Test with a wooden toothpick and if not clean when removed, baked a few more minutes.
7. Allow to cool slightly and serve.