Blueberry Yogurt Coffee Cake
Created by Carine FeistCourse: Desserts
Season(s): Summer
Ingredients
- Butter for greasing pan
- 1 1/2 cups unbleached all purpose flour
- 1 1/2 cups whole wheat flour
- 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/4 cups plain yogurt (nonfat, low fat or regular)
- 1/3 cup canola oil
- 1/3 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (can also use strawberries, raspberries, blackberries)
- 3/4 cup granola
Instructions
Preheat oven to 350o F. Coat 10 inch round cake pan with butter or oil. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.In a medium bowl, combine yogurt, canola oil, brown sugar, eggs, and vanilla. Whisk to blend thoroughly. Make a well in the dry ingredients. Pour in the yogurt mixture; stir just until the dry ingredients are moistened. Gently fold in blueberries.
Transfer to pan. Sprinkle granola evenly over the top. Bake until the center of the cake springs back when lightly tapped with finger, about 30 min. Serve warm, topped with a dollop of vanilla yogurt.
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