It never fails whenever we talk about healthy eating everyone automatically thinks desserts or sweet treats are out of the question. Nothing could be further from the truth. What healthy eating does imply, however, is that processed sugars like pre-made or packaged desserts are not the best options. When using fresh ingredients, limit sugars and incorporate more fiber. And a delicious dessert can be created and served in a sensible portion size that will not elevate one’s blood sugar and not contribute a significant amount of fat. This Blueberry Coffee Cake recipe is one that can be enjoyed by the whole family and is so easy to make.
The Keys to Healthy Dessert
Fresh blueberries are the hallmark of this recipe. Blueberries have a natural sweetness that decreases the need for lots of additional sugar. In addition, the blueberries add in essential vitamins, fiber and powerful antioxidants. The addition of whole wheat flour adds a delicious earthy taste and the use of spices, nuts, and Greek yogurt provide different textures and incredible taste.
Take It To-Go
Portion out pieces to take with lunch or to have as a sweet afternoon snack. Double to recipe and freeze one cake for later use. This cake is perfect to bring to a dinner, brunch, book club meeting, or as a hostess gift.
Try It Different Ways
Experiment with the fruit- try cranberries, diced peaches, or cherries mixed with the blueberries. Feel free to use chopped almonds, or finely chopped hazelnuts- you can’t go wrong. The possibilities are endless!
Blueberry Coffee Cake
Makes 12 servings
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts (optional)
- ½ cup light brown sugar, packed
- 2 tablespoons butter, softened
- 2 tablespoons light olive oil or light vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup plain Greek yogurt
- 1 cup blueberries, fresh or frozen and thawed
- 1 teaspoon fresh lemon zest
- Preheat oven to 350F. Spray an 8-inch square or 9-inch round springform pan with vegetable spray.
- Whisk flours, baking soda, baking powder and salt in a medium bowl. Set aside.
- In a small bowl, combine granulated sugar, cinnamon and nuts if using. Set aside
- In a large bowl, beat brown sugar, butter and olive oil until fluffy and combined. Beat in 1 egg at a time until combined. Beat in vanilla and yogurt.
- Add in flour mixture in spoonful’s into sugar and butter mixture. Stir in blueberries and zest.
- Spread half the batter into the prepared pan. Sprinkle with half the sugar/cinnamon and nut mixture over the batter. Spoon in the remaining batter. Top with remaining sugar/cinnamon and nut mixture.
- Bake 30 to 35 minutes until toothpick inserted in the center comes out clean.
- Cool slightly then remove from pan to cool completely. Cut into individual servings. Wrap each piece individually in a plastic wrap and keep in the refrigerator up to 1 week or wrap cake tightly in plastic wrap and freeze up to two weeks.
Feature photo by Allie Smith