Blueberry Yogurt Coffee Cake 12.000

Julia Ewan

Jan 16, 2008

This moist coffee cake is a nice addition to any brunch.

Servings: 12
  • 1 1/2 cups flour
  • 1/2 cup whole-wheat flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnnamon
  • 1 1/4 cups nonfat plain yogurt
  • 1/3 cup canola oil
  • 1/3 cup plus 1 teaspoon muscovado brown sugar or dark brown sugar
  • 1 large egg plus 2 large egg whites
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups blueberries (may substitute frozen blueberries that have been defrosted)
  • 1 cup low-fat granola


Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.

Combine the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.

In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.

Make a well in the flour mixture and pour in the yogurt mixture, stirring just until the dry ingredients are moistened. The batter will be lumpy. Use a spatula to gently fold in the blueberries. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.

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Recipe Source

Adapted from the paperback edition of "The Best Life Diet," by Bob Greene (Simon and Schuster, 2008).

Tested by Lucy Shackelford.

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