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Blueberry Walnut Coffee Cake

Blueberries and walnuts are made for each other. The sweetness of the berries and the earthy crunch of the walnuts work wonderfully together to make this cake full of flavor and texture. There is relatively little added sugar in this recipe, which relies instead on the fruit's own natural sugars to make a cake that's just sweet enough without being cloying.

Serves 12
Ready in 55 mins
Prep time 20 mins
Cooking time 35 mins
208 calories per serving


> 1 cup all-purpose flour
> 1 cup whole-wheat pastry flour or regular whole wheat flour
> 1 tsp baking soda
> 1/2 tsp salt
> 3 tbsp granulated sugar
> 1/2 tsp ground cinnamon
> 1/2 cup chopped walnuts
> 1/2 cup packed brown sugar
> 2 tbsp butter, at room temperature
> 2 tbsp unsweetened applesauce
> 2 large eggs
> 1 tsp vanilla extract
> 1 cup plain non-fat yogurt
> 1 cup fresh blueberries or frozen and thawed


Preheat oven to 350F. Spray an 8-in square cake pan with cooking spray. Whisk together all-purpose flour, whole wheat flour, baking soda and salt. In a small bowl, stir together the granulated sugar, ground cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and applesauce until fluffy. Add eggs, one at a time beating until fully combined. Beat in vanilla and yogurt.
Add the flour mixture, in two batches, to wet mixture stirring until just combined. Spread half the batter into prepared pan. Sprinkle half of the sugar/nut mixture over the batter and top with the blueberries. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle remaining nut mixture over the cake.
Bake 30-35 minutes or until a wooden toothpick inserted comes out clean. Cool slightly then unmold onto a wire rack to cool completely before slicing. Optional: Top with a spoonful of fat-free whipped cream.

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