Low-fat and baking: two words that should not be adjacent. Although I consider myself a heath-nut and maintain quite healthy eating habits, I find myself hesitant to bake anything labeled low fat. Okay, so I might eat them, but I would probably avoid serving others “healthy” muffins or coffee cake, especially if they came from my kitchen.
Lucky for me, Ellie Krieger’s blueberry coffee cake not only satisfies my healthy criteria, but also appeases my family’s discerning palate.
I made this coffee cake the other morning to take to work, but I convinced my dad to taste it just to make sure…I need to keep up my reputation, you know. Fortunately, he gave the thumbs up. Granted, I believe he said it was good for a “low-fat” coffee cake, but he sure ate the whole piece. And surprisingly, I received quite the handful of compliments. Not to brag or anything…
Whole-wheat flower, blueberries, and walnuts boost the overall nutrition factor of this coffee cake, but even with barely any butter or oil, the cake is considerably moist. Not too sweet, this coffee cake might just find itself a regular guest at the breakfast table.
Blueberry Coffee Cake
From: Ellie Krieger
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
½ teaspoon ground cinnamon
½ cup chopped walnuts
½ cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
- Preheat oven to 350°F. Spray an 8-inch square cake pan with cooking spray.
- Whisk together the all-purpose and whole-wheat flours, the baking soda and salt.
- In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar.
- Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
- Add the flour mixture in 2 batches, stirring until just combined.
- 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 the center comes out clean, about 30 to 35 minutes.
- Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.