• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 10

Lightened-Up Blueberry Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • 2 cups all-purpose flour
  • 1/2- cup white sugar
  • 4 teaspoons baking powder
  • 1/2- teaspoon salt
  • 1 egg
  • 1/2- cup Vanilla Almondmilk
  • 1/2- cup non-fat plain yogurt
  • 3 tablespoons vegetable oil
  • 1-1/2 cups cold fresh blueberries , divided
  • 1 tablespoon all-purpose flour
  • 1/4- cup chopped walnuts
  • 2 tablespoons turbinado (raw) sugar
  • 1/4 teaspoon ground cinnamon


Preheat oven to 400F.
Lightly grease a 9-inch springform pan with cooking spray and set aside.
In a medium mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
In a large mixing bowl, combine egg, almondmilk, yogurt and vegetable oil; whisk until thoroughly incorporated.
Using a spoon, stir flour mixture into egg mixture; stir just until combined. Set aside.
Toss 1 cup of blueberries with 1 tablespoon flour.
Gently fold blueberries into prepared cake batter, trying not to break up the fruit.
Pour into previously prepared cake pan.
Top with remaining blueberries and walnuts.
Sprinkle top of cake with turbinado sugar and cinnamon.
Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and transfer to a wire rack; let stand in cake pan for 10 minutes.
Remove sides of springform pan and let completely cool.

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