Blueberry coffee cake

  • Cooking spray
  • 140g plain flour
  • 140g wholemeal flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 1/2 tsp ground cinnamon
  • 50g chopped walnuts
  • 85g packed brown sugar
  • 25g butter, at room temperature
  • 30ml rapeseed oil
  • 2 large eggs
  • 1 tsp vanilla essence
  • 250g non-fat yoghurt
  • 150g fresh blueberries, or frozen and thawed
1) Preheat oven to 180°C/ gas mark 5. Spray an square cake pan with cooking spray.

2) Whisk together the plain and wholemeal flours, the bicarbonate of soda and salt. 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. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, one at a time, beating until fully combined. Beat in the vanilla and yogurt.

3) Add the flour mixture in two batches, stirring until just combined.

4) 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.

5) 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. Cut the cake into 5cm squares.

Per Serving

(serving size, one piece)

Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg

Good source of: Thiamin

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