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Blackberry Whole Wheat Coffee Cake

This low-guilt coffee cake is high in luscious blackberry flavor. Wonderfully moist and tender, it’s also good made with fresh or frozen blueberries or raspberries.—Carol Forcum, Marion, IL
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    20 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/3 cups packed brown sugar
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Dash salt
  • 1 large 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

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, oil, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blackberries.
  • Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 160 calories, 4g fat (0 saturated fat), 11mg cholesterol, 102mg sodium, 28g carbohydrate (16g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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