Blueberry Coffee Cake

Blueberry Coffee Cake

Mix together until smooth and fluffy:

1/2 cup packed brown sugar

4 tablespoons butter, at room temperature

Then add:

 2 eggs – one at a time

Then add:

 1 tsp vanilla

1 cup plain yogurt

Then add and mix well:

1 cup all-purpose flour

1 cup whole-wheat pastry flour or regular whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

In separate bowl mix together:

3 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans

In another bowl: 

1 cup fresh blueberries, or frozen and thawed


Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Allow to completely cool before cutting the cake into 2-inch squares.


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