Thursday, November 18, 2010

Blueberry Coffee Cake

Serves 12
154 calories per serving.


  • 2 cup spelt flour 
  • 1 tsp. baking soda 
  • 1/2 tsp. salt 
  • 1 1/2 Tbsp. sugar 
  • 1/2 tsp. ground cinnamon 
  • 1/4 cup chopped walnuts or pecans 
  • 1/3 cup unpacked brown sugar 
  • 2 Tbsp. canola oil 
  • 2 Tbsp. applesauce 
  • 1 large egg, and two egg whites 
  • 1 tsp. vanilla extract 
  • 1 cup plain nonfat yogurt 
  • 1 cup fresh blueberries, or frozen and thawed

  1. Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
  2. Whisk together the flour, baking soda and salt. 
  3. In a small bowl, stir together the granulated sugar, cinnamon and nuts. 
  4. In a large bowl, beat the brown sugar, applesauce and oil until combined. If necessary, use back of spoon to press out any lumps in the brown sugar. 
  5. Beat in the eggs, 1 at a time, beating until fully combined. 
  6. Beat in the vanilla and yogurt.
  7. Add the flour mixture in 2 batches, stirring until just combined.
  8. Spread half the batter into the prepared pan. 
  9. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. 
  10. Spoon the rest of the better into the pan, smoothing the top. 
  11. Sprinkle the remaining nut mixture over the cake, pressing gently. 
  12. Bake until a wooden toothpick inserted in center comes out clean, about 30-35 minutes. 
  13. Let cool slightly and then un- mold and allow to cool completely on a cooling rack. 
  14. Cut the cake into 2-inch squares.

1 comment:

  1. Hi,
    I have a quick question about your blog, do you think you could email me?