Blueberry Coffee Cake
A delicious addition to your breakfast table, or enjoy a slice as an afternoon snack. Fresh berries work well, but if they aren’t available or in season, try this recipe with (thawed) frozen berries. Either way, it’s sure to please!
- Yield
- 8 servings
- Serving size
- 1/8 of recipe
- Rating
- 3.99 of 5 (177 ratings)
Food groups
- Fruit: 1/4 cups
- Grains: 2 ounces
- Protein Foods: 1/2 ounces
Ingredients
- 1 egg
- 1/2 cup fat-free (skim) milk
- 1/2 cup fat-free vanilla yogurt
- 3 tablespoons canola oil (or cooking oil of choice)
- 2 teaspoons lemon peel, grated (yellow only)
- 1/4 teaspoon cinnamon
- 2 cups all purpose flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries (or frozen unsweetened)
- Topping Ingredients:
- 3 tablespoons sugar
- 1/8 cup walnuts, coarsely chopped
Directions
- Wash hands with soap and water.
- Preheat oven to 400 °F. Position rack in the center of the oven.
- In a large bowl whisk together the egg, milk, yogurt, oil and lemon peel.
- Sift the cinnamon, flour, sugar, baking powder and salt onto the liquid ingredients.
- Using a fork, stir very lightly, just until ingredients are combined.
- Gently fold in the blueberries.
- Pour the batter into an 8- or 9-inch baking pan coated with nonstick spray.
- In a small bowl combine the topping ingredients.
- Sprinkle evenly over the cake batter.
- Bake a 400 °F for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.
- Allow the cake to cool in the baking pan on a wire rack for at least 10 minutes.
- Serve warm or at room temperature.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 284.59 |
| Total Fat | 7.64 g |
| Saturated Fat | 0.75 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.6 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 26.45 mg |
| Carbohydrates | 48.5 g |
| Dietary Fiber | 1.75 g |
| Total Sugars | 22.49 g |
| Added Sugars included | 18 g |
| Protein | 5.89 g |
| Calcium | 198 mg |
| Potassium | 137 mg |
| Sodium | 418.3 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 18 mg |
| Phosphorus | 145 mg |
| Selenium | 14 mg |
| Zinc | 1 mg |
| Vitamin A | 22 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 4 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 9 mcg |
| Folate | 101 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.3 mg |
| Niacin | 2 mg |
| Choline | 32 mg |
Notes
When tightly wrapped in plastic wrap, this coffee cake will keep for 3 to 4 days in the refrigerator. It also freezes very well.
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Source
Recipe by: California’s Chefs Cook Lean, Adapted from Lo's Blueberry Coffee Cake — California Department of Health Services
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/blueberry-coffee-cake. Federal works are public domain in the United States.