Traditional coffee cake typically contains sour cream and several sticks of butter. This lightened-up version is made with healthier substitutes that dont sacrifice flavor.
VIDEO TRANSCRIPT
Blueberry Coffee Cake
Makes 8 Servings
Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 tablespoons ground flaxseed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1/2 cup granulated sugar
1/4 cup canola oil
1/2 cup low-fat vanilla yogurt
1/4 cup 1% low-fat milk
Zest of 1 lemon
1 tablespoon lemon juice
1 1⁄4 cups fresh or frozen blueberries
For the Topping
1/4 cup old fashioned or quick-cooking oats
2 tablespoons brown sugar
1 tablespoon ground flaxseed
1/2 teaspoon ground cinnamon
1 tablespoon expeller pressed canola oil
Directions:
1. Preheat the oven to 375°F. Lightly oil or coat a 9-inch round cake pan with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, flaxseed, baking soda, baking powder, cinnamon, and salt in a large bowl.
3. In a separate bowl, whisk together the egg, sugar, and the canola oil until well blended. Whisk in the yogurt, milk, lemon zest, and lemon juice.
4. Pour the liquid ingredients over the dry ingredients and stir until just combined. Gently stir in the blueberries. Spread the batter evenly in the prepared pan.
5. To make the topping, place the oats, brown sugar, flaxseed, and cinnamon in a small bowl and stir to combine. Add the oil and stir until the oat mixture is well coated. Spread the topping evenly over the batter.
6. Bake about 35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. (Cover lightly with foil about halfway through if the topping browns too quickly.) Transfer to a wire rack and cool, or serve while still warm.
Tip: If you don’t have blueberries, you can use raspberries instead (same amount).
Nutrition Information per Serving (1 slice):
280 calories, 11g fat (1g saturated, 1.3g omega-3), 200 mg sodium, 40 g carbohydrate, 3 g fiber, 5 g protein
Recipe created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms. ©MealMakeoverMoms.com