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Blueberry Layered Coffee Cake

May 20, 2010

So I found out yesterday through Twitter that coffee cake doesn’t actually have coffee in it. Duh. I looked up a couple recipes for coffee cake, trying to find the one that did have coffee in it, but to no avail, came up with nada. Although, now that I think about it, it wouldn’t hurt to add a couple  tablespoons of instant espresso to the mix…maybe next time. I improvised some recipes and came up with my own healthier and lighter version of a coffee cake, with layered blueberries and nut mixture on the inside of the cake. Anything with blueberries is an instant winner for me just because it looks so pretty when the little blueberries burst in the oven, staining the cake.

Anyways, I made this cake at first for my running group for tomorrow’s brutal run/hike up to Mt. Baldy. 10,000 ft of elevation gain my friends. But when it came out and after I topped it with a cinnamon sugar walnut topping, it looked too good and B asked why I always make so many scrumptious treats for my friends and never leave him any. I couldn’t turn him down again, so I let him have this cake for breakfasts/snacks. This morning, I heated up a couple slices and it was still as moist as  ever, paired with some fresh blackberries and a skim mocha for some dipping action. What’s coffee cake without an equally decadent coffee? I love the texture of this cake and it doesn’t have a single ounce of butter in it. Instead, the moistness comes from the applesauce and nonfat yogurt. I used greek yogurt to pump up the protein content. Make this today and let me know what you think!

Blueberry Layered Coffee Cake

12 sevings


  • Cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 3 tablespoons unsweetened apple sauce
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain nonfat greek yogurt
  • 1 cup fresh blueberries, or frozen and thawed


Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, applesauce and oil until fluffy.  Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture, 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 the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack.

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