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