Skinny Blueberry Coffee Cake

I don’t really remember the weather this time of year last year, but in our second year in Orange County, the weather has been nothing but amazing lately.

It’s been in the upper 60’s/low 70’s which is so perfect. The cooler mornings have been making me want extra cups of coffee every day.

And if you give a girl extra coffee, she’s going to wish she had coffee cake to eat with it!

I love coffee cake, I mean looooveeee it! My favorite part is the crumb topping. Heck, I could just eat the crumb topping and just be so incredibly happy!

Coffee cake is not known for being very healthy though so I rarely eat it. I had a serious craving for it a couple of weeks ago and made this lighter version packed with fresh blueberries and of course, some of that dreamy crumb topping!

Most traditional coffee cake recipes can have close to 400 calories. This lightened up version has 244 calories for a nice size square, less fat, and and even a boost of protein thanks to the Greek yogurt!

I only added 1/2 cup of brown sugar for the cake so this cake is not overly sweet, but with the blueberries and streusel topping, it will still satisfy with your sweet tooth without all the guilt!

Now, if only somebody could come watch my kids so I could enjoy a lazy Saturday morning with a mug of coffee and a slice of this cake!

Print

Yield: 8-10 slices

Skinny Blueberry Coffee Cake

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

This delicious blueberry coffee cake is lightened up from traditional coffee cake. Lower in fat and sugar!

Ingredients

For the cake:

• Nonstick cooking spray
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup packed brown sugar
• 2 tablespoons butter, at room temperature
• 2 tablespoons vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain nonfat Greek yogurt
• 1 1/2 cups fresh blueberries (or frozen, thawed)

For the streusel topping:

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable or canola oil
• 3 tablespoons light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup all-purpose flour

Instructions

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with the nonstick cooking spray.
2. In a large mixing bowl, stir together the all-purpose and whole-wheat flours, the baking soda, baking powder, salt, and cinnamon. In a large bowl, beat in the brown sugar, butter. and oil until fluffy. Beat in the eggs, vanilla, and yogurt.
3. Add the flour mixture in two batches, stirring until just combined. Fold in the blueberries. Spread the batter into the baking dish and set aside.
4. To make the streusel topping, stir together the butter, oil, and brown sugar until combined. Then, mix in the cinnamon and flour. Using your hands, break the streusel mixture into crumbs and sprinkle evenly over the cake.
5. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let the cake cool for 1 hour. Cut the cake into approximate 2-inch squares and serve.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 277Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 239mgCarbohydrates: 40gFiber: 3gSugar: 15gProtein: 7g

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