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Lightened-Up Blueberry Coffee Cake

Lightened-Up Blueberry Espresso Cake – Smooth, mild and ethereal, this espresso cake is loaded with recent blueberries and topped with candy, crunchy walnuts.  Low calorie, however it positive doesn’t style prefer it! It’s completely scrumptious!


  • 2cups all-purpose flour
  • 1/2-cup white sugar
  • 4teaspoons baking powder
  • 1/2-teaspoon salt
  • 1egg
  • 1/2-cup Vanilla Almondmilk
  • 1/2-cup non-fat plain yogurt
  • 3tablespoons vegetable oil
  • 1-1/2cups chilly recent blueberries , divided
  • 1tablespoon all-purpose flour
  • 1/4-cup chopped walnuts
  • 2tablespoons turbinado (uncooked) sugar
  • 1/4teaspoon floor cinnamon


  1. Preheat oven to 400F.
  2. Frivolously grease a 9-inch springform pan with cooking spray and put aside.
  3. In a medium mixing bowl, whisk collectively flour, sugar, baking powder and salt; put aside.
  4. In a big mixing bowl, mix egg, almondmilk, yogurt and vegetable oil; whisk till totally integrated.
  5. Utilizing a spoon, stir flour combination into egg combination; stir simply till mixed. Put aside.
  6. Toss 1 cup of blueberries with 1 tablespoon flour.
  7. Gently fold blueberries into ready cake batter, attempting to not break up the fruit.
  8. Pour into beforehand ready cake pan.
  9. High with remaining blueberries and walnuts.
  10. Sprinkle prime of cake with turbinado sugar and cinnamon.
  11. Bake for 22 to 25 minutes, or till a toothpick inserted within the middle of the cake comes out clear.
  12. Take away from oven and switch to a wire rack; let stand in cake pan for 10 minutes.
  13. Take away sides of springform pan and let utterly cool.
  14. Serve.

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