blueberry walnut coffee cake

blueberry walnut coffee cake

prep time: 20 minutes
cook time: 35 minutes
ready in: 55 minutes

makes: 12 servings 2 x 3" each


  • 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 granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 2 Tablespoons butter, at room temperature
  • 2 Tablespoons unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain nonfat yogurt
  • 1 cup fresh blueberries or frozen and thawed

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 350&;F. Spray an 8 inch square cake pan with cooking spray.
  2. Whisk together all-purpose flour, whole wheat flour, baking soda and salt.
  3. In a small bowl, stir together the granulated sugar, ground cinnamon and walnuts.
  4. In a large bowl, beat the brown sugar, butter and applesauce until fluffy.
  5. Add eggs, one at a time beating until fully combined. Beat in vanilla and yogurt.
  6. Add the flour mixture, in two batches, to wet mixture stirring until just combined.
  7. Spread half the batter into prepared pan. Sprinkle half of the sugar/nut mixture over the batter and top with the blueberries. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle remaining nut mixture over the cake.
  8. Bake 30-35 minutes or until a wooden toothpick inserted comes out clean. Cool slightly then unmold onto a wire rack to cool completely before slicing.

Suggestion: Top with a spoonful of fat-free whipped cream.

per serving: 200 calories, 6g total fat, 2g saturated fat, 40mg cholesterol, 250mg sodium, 32g carbohydrates, 2g fiber, 6g protein