Blueberry Walnut Coffee Cake
Ingredients
| 1 cup ap flour | ||
| 1 cup whole wheat flour | ||
| 1 tsp baking soda | ||
| 1 tsp kosher salt | ||
| 3 tbs sugar | ||
| 1/2 tsp ground cinnamon | ||
| 1/2 cup chopped walnuts | ||
| 1/2 cup packed brown sugar | ||
| 2 tbs butter, at room temperature | ||
| 2 tbs unsweetened apple sauce | ||
| 2 large eggs | ||
| 1 tsp vanilla extract | ||
| 1 cup plain yogurt | ||
| 1 cup fresh or frozen blueberries, thawed | ||
| whipped cream | ||
| fresh mint leaves for garnish |
- Preheat oven to 350 degrees.
- Spray a 8×8 inch cake pan with cooking spray.
- Whisk together the ap flour, whole wheat flour, baking soda and salt.
- In a small bowl, stir together the sugar, ground cinnamon and walnuts.
- In a large bowl beat the brown sugar, butter and applesauce until fluffy.
- Add the eggs one at a time, beating until fully combined.
- Beat in the vanilla and yogurt.
- Add the flour mixture in two batches to wet mixture, stirring until just combined.
- Spread half of the batter into the prepared pan.
- Sprinkle half of the sugar/nut mixture over the batter and top with blueberries.
- Spoon the rest of the batter into the pan and smooth the top.
- Sprinkle the remaining nut mixture over the cake and bake for 30-35 minutes or until a wooden toothpick inserted comes our clean.
- Cool slightly, then unmold onto a wire rack to cool completely before slicing.
- Serve topped with whipped cream and garnish with a fresh mint leaf.
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