Happy National Blueberry Month!


Whole Foods Blueberry Coffee Cake 

Ingredients
Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or bluberry yogurt
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds

Method
Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.

Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.

Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.

Nutrition
Per serving: 150 calories (40 from fat), 4g total fat, 1.5g saturated fat, 40mg cholesterol, 210mg sodium, 23g total carbohydrate (3g dietary fiber, 9g sugar), 5g protein

Well, those are the “rules” but let me tell you MY way! Drop the calories to less that 200 per 1/4 of the recipe, add some healthy fiber and drop quite a bit of fat!

I replaced the whole wheat pastry flour with instant oatmeal (in both places where it is used). I used Splenda in place of the white sugar, but for the streusel, I did use real brown sugar. I used egg whites instead of whole eggs and “light” blueberry yogurt. Also, I used Brummel and Brown yogurt-butter instead of traditional butter. Finally, the nuts are an excellent source of healthy fats, so feel free to use them. I didn’t use them in my first try with this recipe, but I’m sure they’re awesome!

Here’s what I came up with:

Happy National Blueberry Month!!

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