This recipe comes from Ellie Krieger. Ellie is inspirational to me because she is not only a successful chef but also a Registered Dietitian. I love how she takes recipes and modifies them to be healthier without sacrificing flavor. If you watch her video clips, she also tells you why certain ingredients are better for you then others, which I think can be motivating for people to hear as they are trying to improve their health.
I sought this recipe out after going blueberry picking and picking a whooping 5.5 lbs!! I would encourage anyone to blueberry pick from mid-July to mid-August. The blueberries are so juicy and delicious, and you can get them at a fraction of the cost of what you would pay at the supermarket. We picked ours at a local place called Awald Farms that isn’t very commercially advertised so not very crowded which I love, and full of fresh berries. If you live in the Buffalo area, check it out. We got all 5.5 lbs for a little over $7…. the same price for only 2 lbs at the supermarket!
With such an abundance, I froze 2 lbs and used the rest for this recipe and a week of snacking :)
Blueberry Coffee Cake- slightly adapted from Ellie Krieger
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup vanilla nonfat yogurt
1.5 cups and 1/2 cup fresh blueberries, divided
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray. (*If you use a 8 inch glass dish it will take almost 1 hour to bake).
- 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. Also sprinkle remaining 1/2 cup of blueberries along the top, pressing down lightly. Bake until a wooden toothpick inserted in 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.