Lightened-Up Blueberry Coffee Cake
9
9
9
WW Freestyle: 8
Soft, light and airy, this coffee cake is loaded with fresh blueberries and topped with sweet, crunchy walnuts.
Ingredients
- 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
Instructions
- 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.
- Serve.
Notes
Heavily adapted from Southern Living
Nutrition Facts
Lightened-Up Blueberry Coffee Cake
Amount Per Serving
Calories 218
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 16mg5%
Sodium 150mg6%
Potassium 244mg7%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 14g16%
Protein 4g8%
Vitamin A 25IU1%
Vitamin C 0.8mg1%
Calcium 118mg12%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.