Sunday being Mother's Day (a perfect breakfast in bed opportunity), I wanted to share the recipe for this tasty blueberry coffeecake.
I took my own advice and replaced sour cream with nonfat yogurt, and the cake was wonderfully moist while still low in fat. Baked with blueberries both inside and topping the cake, the flavor of the berries shines. The streusel topping, featuring cinnamon and cardamom, dresses up the cake. Serve this cake with scrambled eggs and slices of cantaloupe and you have a tasty brunch and a well-balanced meal.
To see the recipe, read more. Nonstick cooking spray Serves 12 I think this cake really makes 8 to 10 servings, which increases the caloric load per slice.
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar or sucanat
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt
1 teaspoon vanilla extract
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds
Per serving (about 3oz/81g-wt.): 150 calories (40 from fat), 4 g total fat, 1.5 g saturated fat, 40 mg cholesterol, 210 mg sodium, 23 g total carbohydrate (3 g dietary fiber, 9 g sugar), 5 g protein
Nonstick cooking spray
I think this cake really makes 8 to 10 servings, which increases the caloric load per slice.