Blueberry Yogurt Coffee Cake
- Course: Breakfast, Dessert
- Features: Fast, Healthy
Summary:
This moist coffee cake is a nice addition to any brunch.
12 servings
Ingredients:
- 1 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 muscovado brown sugar or dark brown sugar
- 1 large egg plus 2 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups blueberries (may substitute frozen blueberries that have been defrosted)
- 1 cup low-fat granola
Directions:
Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.
Combine the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.
In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.
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. Use a spatula to gently fold in the blueberries. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.
Recipe Source:
Adapted from the paperback edition of "The Best Life Diet," by Bob Greene (Simon and Schuster, 2008).
E-mail the Food Section with recipe questions.
(Julia Ewan)
