Blackberry Whole Wheat Coffee Cake Recipe

Blackberry Whole Wheat Coffee Cake
Taste of Home

Ingredients

  • 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

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). 

Directions

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. 

Nutrition

Calories per serving:

160 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

8%

Servings:

20
  • Fat 86g 132%
  • Carbs 569g 190%
  • Saturated 9g 46%
  • Fiber 34g 136%
  • Trans 0g
  • Sugars 320g
  • Monounsaturated 49g
  • Polyunsaturated 24g
  • Protein 54g 108%
  • Cholesterol 196mg 65%
  • Sodium 2,141mg 89%
  • Calcium 1,390mg 139%
  • Magnesium 330mg 82%
  • Potassium 2,005mg 57%
  • Iron 19mg 106%
  • Zinc 8mg 52%
  • Phosphorus 1,940mg 277%
  • Vitamin A 147µg 16%
  • Vitamin C 80mg 134%
  • Thiamin (B1) 2mg 150%
  • Riboflavin (B2) 2mg 108%
  • Niacin (B3) 19mg 97%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 509µg 127%
  • Vitamin B12 1µg 16%
  • Vitamin D 1µg 0%
  • Vitamin E 18mg 91%
  • Vitamin K 112µg 141%
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