This is one of the new recipes I recently tried and it turned out really good! Good enough to share! The original recipe is from Ellie Krieger. I changed it just a little bit - using both light and dark brown sugar. Oh - and I had to use my new Whippet plate!
Blueberry Coffee Cake
1 c. all-purpose flour
1 c. whole wheat flour
1 t. baking soda
1/2 t. salt
3 T. sugar
1/2 t. ground cinnamon
1/2 c. walnut pieces
1/4 c. light brown sugar
1/4 c. dark brown sugar
2 T. butter, at room temperature
2 T. canola oil
2 large eggs
1 t. vanilla extract
1 c. plain nonfat yogurt
1 c. fresh blueberries
Preheat oven to 350 degrees.
Spray an 8 inch square cake pan with cooking spray.
Whisk together the flours, baking soda and salt.
In a small bowl, stir together the granulated sugar, cinnamon and walnuts.
In a large bowl, beat the brown sugar, butter and oil until fluffy. Use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, until fully combined. Beat in vanilla and yogurt.
Add the flour mixture in two batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with blueberries. Spoon the rest of the batter into the pan, smoothing the top. I used a small butter knife to spread this layer out. Sprinkle the remaining nut mixture over the cake. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes.
