^^Blueberry Coffee Cake

 

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons granulated sugar

1 teaspoon cinnamon

1/2 cup chopped walnuts

1/2 cup packed brown sugar

2 tablespoons butter, softened

2 tablespoons canola oil

2 large eggs

1 teaspoon vanilla extract

1 cup plain fat-free yogurt

1 cup blueberries

 Servings: 16
 Ready Time: 40 mins
Prep Time: 0 mins
Cook Time: 40 mins
Nutritions: 165.0 cal
Calories 165.0, Calories from Fat 58, Total Fat 6.4 g, Saturated Fat 1.5 g, Cholesterol 30.5 mg, Sodium 185.5 mg, Total Carbohydrate 23.6 g, Dietary Fiber 1.6 g, Sugars 11.2 g, Protein 4.1 g

How to Make It

Directions

1. Preheat the oven to 350 dgrs F and spray an 8'' or 9'' square baking pan with cooking spray.

2. Sift or Shake together the flours, baking soda and salt In a small pan or bowl so long as well combined. In another small bowl, combine the granulated sugar, cinnamon and chopped walnuts.

3. In a mixer fitted with the paddle attachment or with a hand mixer, beat the butter, canola oil and brown sugar so long as light and fluffy. Add the eggs one at a time, mixing well after each one is added, and and add in the vanilla. Next, add in the dry ingredients and the yogurt alternately, beginning and ending with the dry ingredients. Finally, fold in the blueberries carefully.

4. Spread half the batter into the bottom of the greased pan. Sprinkle with half the cinnamon sugar/walnut mixture. Spread the rest of the batter on top of the nuts and and sprinkle the rest of the cinnamon sugar/walnuts on top. Bake in the preheated oven for 35 to 45 mins, or so long as a toothpick comes out clean when inserted in the center.

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