I love blueberries! Growing up in Maine, my friends and I would go and pick (eat) wild blueberries in the woods. Maine blueberries are so sweet and juicy, so perfect. Here in Hawaii, I can’t get blueberries from Maine but I still love them and make as many cakes, muffins, and pastries as I can with my favorite little berry.
This cake is perfect for breakfast with a cup of coffee or hot tea. Eat them anytime of the day. Remember to cut it into 16 squares .. portion control!
Blueberry Breakfast Cake
www.skinnymerecipes.com
Servings: 16, Calories 169, Fat 6 g, Sat Fat 1 g, Carbs 24 g, Fiber 2 g, Net Carbs 22 g, Sugars 12 g, Protein 5 g
Weight Watcher’s Points Plus: 4 pts, Weight Watcher’s SmartPoints: 6 pts.
Ingredients:
- 1 cup flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup walnuts, finely chopped
- 1/2 cup brown sugar, packed
- 2 tablespoons butter, room temperature
- 1/4 cup almond milk
- 2 large eggs
- 2 tablespoons walnut oil
- 1 teaspoon vanilla extract
- 1 cup plain Greek nonfat yogurt
- 1 1/2 cups fresh blueberries
Directions:
Preheat oven to 350 degrees F. Generously spray an 8 x 8 square baking pan with cooking spray.
Whisk together the flours, baking soda and salt.
In a small bowl, stir together the granulated sugar, cinnamon and walnuts. Set aside.
In a large bowl, beat the brown sugar and butter.
Add in the milk and eggs.
Beat in the oil, vanilla, and yogurt.
Add in half of the flour mixture, stir until combined then add in remaining flour mixture and stir until combined (do not over stir).
Spread half of the batter into the baking pan.
Sprinkle half of the nut mix over the batter. Top with all blueberries. Gently press the blueberries into the batter with your fingertips.
Spoon the remainder of the batter into the pan. Smooth it out to cover all blueberries.
Sprinkle the remaining nut mixture over the top of the batter. Using the back of a spoon, gently press the nuts into the batter.
Bake approximately 35 minutes (test with a toothpick). Let cool for 15 minutes then remove from pan and cool on a rack. Cool for another 30 minutes on the rack.
Cut the cake into a 4 x 4 grid. Serve and enjoy.
- 1 cup flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 1 teaspoon cinnamon
- ½ cup walnuts, finely chopped
- ½ cup brown sugar, packed
- 2 tablespoons butter, room temperature
- ¼ cup almond milk
- 2 large eggs
- 2 tablespoons walnut oil
- 1 teaspoon vanilla extract
- 1 cup plain Greek nonfat yogurt
- 1½ cups fresh blueberries
- Preheat oven to 350 degrees F. Generously spray an 8 x 8 square baking pan with cooking spray.
- Whisk together the flours, baking soda and salt.
- In a small bowl, stir together the granulated sugar, cinnamon and walnuts. Set aside.
- In a large bowl, beat the brown sugar and butter. Add in the milk and eggs. Beat in the oil, vanilla, and yogurt.
- Add in half of the four mixture, stir until combined then add in remaining flour mixture and stir until combined (do not over stir).
- Spread half of the batter into the baking pan.
- Sprinkle half of the nut mix over the batter.
- Top with all blueberries. Gently press the blueberries into the batter with your fingertips.
- Spoon the remainder of the batter into the pan. Smooth it out to cover all blueberries.
- Sprinkle the remaining nut mixture over the top of the batter. Using the back of a spoon, gently press the nuts into the batter.
- Bake approximately 35 minutes (test with a toothpick). Let cool for 15 minutes then remove from pan and cool on a rack. Cool for another 30 minutes on the rack.
- Cut the cake into a 4 x 4 grid. Serve and enjoy.
** You can use frozen blueberries, thaw and pat dry.
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