One of the highlights during the dreary, bleak winter months is going to our Tuesday Morning Bible Study. We have such a great group of ladies, encompassing many ages and stages of life. We all take turns bringing the treats...oh my, treats they are, too! (The Bible Study is pretty awesome, too! That will have to be another post!)
Here's the cake we enjoyed today. It was so so so good! I'm going to crave it until I make it! Just the right sweetness, packed with blueberries, and a yummy granola crunch on top! Thanks to Paula for sharing the recipe! You'll want to try it!
Blueberry Yogurt Coffee Cake
From “Best Life Recipes” – serves 12
Nonstick cooking spray
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 1/4 cups nonfat plain yogurt, such as Colombo
1/3 cup canola oil
1/3 cup brown sugar (for extra flavor, try muscovado brown sugar)
1 whole egg
2 egg whites
1 1/2 tsp. vanilla extract
1 1/2 cups blueberries, fresh or frozen and thawed
3/4 cup low-fat granola (I found at Hy Vee Health Market)
Preheat the oven to 350 F. Coat a 10-inch round cake pan with nonstick cooking spray.
In a large bowl, combine the fours, baking powder, baking soda, salt and cinnamon. Whisk to combine.
In a medium bowl, combine the yogurt, canola oil, brown sugar, eggs, and vanilla. Whisk to blend thoroughly.
Make a well in the dry ingredients. Pour in the yogurt mixture, and stir just until the dry ingredients are moistened. Gently fold in the blueberries.
Transfer to the prepared pan. Springkle the granola evenly over the top.
Bake until the center of the cake springs back when lightly taped with your finger, about 30 minutes. Serve warm.