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Lightened-Up Blueberry Coffee Cake

By: Blair from
Lightened-Up Blueberry Coffee Cake
Lightened-Up Blueberry Coffee Cake
This image courtesy of

"Grab a cup of coffee and bake up a little something sweet for your next breakfast, brunch, or snack! This Lightened-Up Blueberry Coffee Cake is moist, tender, and absolutely decadent. No one will ever know that its actually packed full of protein, whole grains, and fruit. So, this is a satisfying treat!"


If you want even more information about this recipe, check out The Seasoned Mom and her Lightened-Up Blueberry Coffee Cake.


Serves10 Slices

Cooking MethodOven


  • 1 large egg
  • 3/4 cup vanilla-flavored soy milk (or other milk of choice)
  • 1 container vanilla yogurt
  • 3 tablespoons coconut oil, melted (or can substitute with canola oil)
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour, plus an additional 1 tablespoon for berries
  • 1 cup whole wheat pastry flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup fresh or frozen blueberries, divided
  • 2 tablespoons sliced almonds
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  1. Preheat oven to 400 degrees F. Spray a 9-inch round baking dish with cooking spray and set aside.

  2. In a large bowl, whisk together wet ingredients (egg, soy milk, yogurt, coconut oil, and almond extract).

  3. In a separate bowl, whisk together dry ingredients (flours, 1/2 cup sugar, baking powder, and salt).

  4. Stir together wet and dry ingredients, just until combined.

  5. In a small bowl, mix together blueberries and 1 tablespoon flour. Gently fold 1 1/4 cup of the berries into the batter, reserving 1/4 cup for topping.

  6. Pour batter into prepared baking dish. Top with remaining 1/4 cup of blueberries.

  7. Stir together remaining 2 tablespoons sugar, sliced almonds, cinnamon, and nutmeg. Sprinkle over batter.

  8. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes before serving.

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