Better Than Starbucks Blueberry Coffee Cake

Last summer Whitney ask me to find a blueberry coffee cake recipe just like the lowfat one she loves from Starbucks. I have finally found it! It's better than Starbucks! The best part is, with only 2 tablespoons of butter, 2 tablespoons of canola oil and 1 cup of yogurt, it comes in at 210 calories per piece! It's moist and yummy enough to serve for dessert, not just with your morning coffee! I think it would be fabulous with other fruit, such as raspberries or marionberries too.

Also, don't be tempted to exclude the pastry flour, it adds a tender crumb that is crucial to your finished product!

I made mine in a 9 inch square pan and baked it for 32 minutes.

Ingredients:

1 C all-purpose flour

1 C whole wheat pastry flour

1 tsp baking soda

1/2 tsp salt

4 T sugar

1/2 tsp ground cinnamon

1/2 C chopped walnuts

1/2 packed brown sugar

2T butter, at room temp

2T canola oil

2 large eggs

1tsp vanilla extract

1 C plain nonfat yogurt

1 to 1 1/2 C fresh of frozen blueberries, thawed

Directions:

Preheat oven to 350 degrees. Line your 8 or 9 inch square pan with foil, leaving a 6" overhang on each side so you can lift it out of the pan. Spray foil with pam.

Wisk together the 2 flours, the baking soda and salt. Set aside. 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. Press out any lumps in the brown sugar with the back of a wooden spoon. Beat in the eggs, one at a time, beating until fully combined. Beat in the vanilla and yogurt. Add the flour mixture in 2 additions, stirring JUST until combined.

Spread 1/2 of the batter into the pan. Sprinkle 1/2 of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the rest of nut mixture over the cake, pressing gently. Bake until a woodent toothpick inserted in center comes out clean, about 30-35 minutes. Let cool slightly, take hold of foil "handles" remove from pan and let cool til room temp. Cut into 2" squares.