Blackberry Whole Wheat Coffee Cake Recipe
Daily Value: 8%
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||25µg||6%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Using applesauce makes this coffee cake recipe lower in fat, plus it's a great way to use fresh blackberries when in season (or frozen when they're not).
- 1 ½ cups all-purpose flour
- 1 1/3 cups packed brown sugar
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Dash of salt
- 1 egg
- 1 cup buttermilk
- 1/3 cup canola oil
- 1/3 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blackberries
Preheat the oven to 375 degrees. In a large bowl, combine the first 6 ingredients. In another large bowl, combine the egg, buttermilk, oil, applesauce, and vanilla. Stir into dry ingredients just until moistened. Fold in blackberries. Transfer to a 13-by-9-inch baking pan coated with cooking spray.
Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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