Lightened-Up Blueberry Coffee Cake – Soft, light and airy, this coffee cake is loaded with fresh blueberries and topped with sweet, crunchy walnuts. Low calorie, but it sure doesn’t taste like it! It’s absolutely delicious!
Say HELLO to my favorite breakfast/brunch sweet comfort food!
Throughout this post, instead of “Blueberry Coffee Cake”, auto-correct kept on changing it to, “Beautiful Coffee Cake”… Even auto-correct knows what’s UP!
HI HEY! What’s going on, pretty friends?? It’s the weekend! Hooray!
It’s apparent that just like Friends reruns, Three’s Company reruns AND Everybody Loves Raymond reruns, I cannot get enough of cakes. I am straight-up infatuated with them.
BUT, since I’m a coffee fiend, coffee-cakes and I hang out together quite often.
So it’s only appropriate that I dedicate an entire post to my all-time favorite, super adaptable, absolutely and totally delicious Lightened-Up Blueberry Coffee Cake.
Couple years back I ran across the recipe for this particular cake and I have been making it ever since. I honestly have a hard time NOT making it every weekend. If something seems to be lacking in my life, this cake just magically pops into my mind, like, heeeey, pal! Make me and things will be well again! Then I answer back, like, Ummm…OKAY! And oooo-ey, things really ARE great again!
The other beauty of this cake is that it’s really flexible and totally customizable. However, what you really need to remember is that it’s only 220 calories per slice. If you cut it as thin as I do, it can be 150 calories per slice. Which will leave enough room for an Omelette Wrap beforehand. Just sayin’.
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Lightened-Up Blueberry Coffee Cake
- 2 cups all-purpose flour
- 1/2- cup white sugar
- 4 teaspoons baking powder
- 1/2- teaspoon salt
- 1 egg
- 1/2- cup Vanilla Almondmilk
- 1/2- cup non-fat plain yogurt
- 3 tablespoons vegetable oil
- 1-1/2 cups cold fresh blueberries , divided
- 1 tablespoon all-purpose flour
- 1/4- cup chopped walnuts
- 2 tablespoons turbinado (raw) sugar
- 1/4 teaspoon ground cinnamon
- Preheat oven to 400F.
- Lightly grease a 9-inch springform pan with cooking spray and set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
- In a large mixing bowl, combine egg, almondmilk, yogurt and vegetable oil; whisk until thoroughly incorporated.
- Using a spoon, stir flour mixture into egg mixture; stir just until combined. Set aside.
- Toss 1 cup of blueberries with 1 tablespoon flour.
- Gently fold blueberries into prepared cake batter, trying not to break up the fruit.
- Pour into previously prepared cake pan.
- Top with remaining blueberries and walnuts.
- Sprinkle top of cake with turbinado sugar and cinnamon.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and transfer to a wire rack; let stand in cake pan for 10 minutes.
- Remove sides of springform pan and let completely cool.