Blackberry Whole Wheat Coffee Cake Recipe


Nutrition

Cal/Serving: 160
Daily Value: 8%
Servings: 20

Low-Sodium
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat4g7%
Saturated0g2%
Trans0g0%
Carbs28g9%
Fiber2g7%
Sugars16g0%
Protein3g5%
Cholesterol10mg3%
Sodium97mg4%
Calcium69mg7%
Magnesium16mg4%
Potassium100mg3%
Iron1mg5%
Zinc0mg3%
Vitamin A52IU1%
Vitamin C4mg7%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg5%
Niacin (B3)1mg5%
Vitamin B60mg2%
Folic Acid (B9)25µg6%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K6µg7%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Blackberry Whole Wheat Coffee Cake
Taste of Home

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). 

5
Ratings4

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

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. 

Recipe Details

Total Time: 55 minutes plus cooling

Click here to see more Breakfast Recipes from Taste of Home. 

Click here to see more Coffee Cake Recipes from Taste of Home. 

Click here to see more Mother's Day Recipes from Taste of Home. 

Servings: 20

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