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Healthy Blueberry Almond Cake

Healthy Recipe: Blueberry Coffee Cake

Sunday being Mother's Day (a perfect breakfast in bed opportunity), I wanted to share the recipe for this tasty blueberry coffeecake.

I took my own advice and replaced sour cream with nonfat yogurt, and the cake was wonderfully moist while still low in fat. Baked with blueberries both inside and topping the cake, the flavor of the berries shines. The streusel topping, featuring cinnamon and cardamom, dresses up the cake. Serve this cake with scrambled eggs and slices of cantaloupe and you have a tasty brunch and a well-balanced meal.

Blueberry Coffee Cake

Ingredients

Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar or sucanat
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds

Directions

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside.
  2. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a small bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.
  3. Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside.
  4. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined.
  5. Gently fold in 1 cup of the blueberries.
  6. Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds.
  7. Bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.

Serves 12
Per serving (about 3oz/81g-wt.): 150 calories (40 from fat), 4 g total fat, 1.5 g saturated fat, 40 mg cholesterol, 210 mg sodium, 23 g total carbohydrate (3 g dietary fiber, 9 g sugar), 5 g protein

I think this cake really makes 8 to 10 servings, which increases the caloric load per slice.

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Join The Conversation
GlowingMoon GlowingMoon 5 years
Nice.
GlowingMoon GlowingMoon 5 years
Nice.
nia0nia nia0nia 6 years
cake with scrambled eggs? is that an american thing?
cdelaney cdelaney 6 years
I subscribe to the Whole Foods Newsletter and just got it a few days ago. This divine recipe was included in all the yummy goodness, so I printed it out and am ready to make it this weekend. Perfect for a lazy Sunday morning...
oni1 oni1 6 years
looks delish
oni1 oni1 6 years
looks delish
EcoGirl EcoGirl 6 years
yum i wish i have the patient to cook
Fitness Fitness 6 years
For substitutions, you could use all whole wheat flour but you will get a heavier cake. You can also try white whole wheat flour for a happy medium. Call me crazy, but a cake with 1/4 cup of sugar doesn't seem to bad to me. If you use agave nectar let me know how it turns out and how you tweaked the recipe.
autumnsky autumnsky 6 years
have everything but the whole wheat flour... would love to hear if it tastes as great as the pic looks! :)
autumnsky autumnsky 6 years
have everything but the whole wheat flour...would love to hear if it tastes as great as the pic looks! :)
Soniabonya Soniabonya 6 years
I just choked on some drool while looking at this picture. I dunno if blueberries are out in the farmer's markets yet, but once they are I'll give this recipe a shot and report back :) I can't wait!
TADOW TADOW 6 years
Thanks for the tip Brook
TADOW TADOW 6 years
Thanks for the tip Brook
AZDaisy AZDaisy 6 years
I'm soooooo doing this tomorrow :-D Although my mom asked, "Why did you get whole wheat flour?" It's so hard to get the whole family to eat healthier!
brookrene brookrene 6 years
UM, WOW! Looks delish! Tadow, maybe you could substitute the white sugar with splenda? It doesn't have calories. As for the flour, maybe substitute part of the white flour with whole wheat flour?
brookrene brookrene 6 years
UM, WOW! Looks delish! Tadow, maybe you could substitute the white sugar with splenda? It doesn't have calories. As for the flour, maybe substitute part of the white flour with whole wheat flour?
Allytta Allytta 6 years
looks good :)
Allytta Allytta 6 years
looks good :)
TADOW TADOW 6 years
Looks really good, but I'm concerned about the white sugar and the all purpose flower. Anyway these can be substituted with something healthier.
neonbee neonbee 6 years
Yummm! Looks divine!
neonbee neonbee 6 years
Yummm! Looks divine!
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