Blueberry Walnut Coffee Cake


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.




30 min


30 min


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