Lightened-Up Blueberry Coffee Cake

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 it’s actually packed full of protein, whole grains, and fruit for a satisfying treat!

My friend Katherine is kind of a Super Mom. She’s the President of the boys’ preschool Board, she has two boys about the same age as my older boys, AND she has twin girls who are about to turn 1. She works part-time, she’s a runner, AND she’s an awesome cook. Can you tell that she’s just a wee bit busy?

 {Katherine’s adorable crew!}

Katherine’s son Jack is one of my boys’ best friends and we drive him to school a few mornings each week. Since I’m often stopping by her house, Katherine is always so thoughtful to share her latest kitchen creations with me…whether it’s fresh produce from her garden, Brunswick stew, or a glass of sweet tea. Her mom is a caterer, so let’s just say that Katherine knows her way around the kitchen!

Katherine is also an athlete and a nursing mom, so she understands that healthy, high-protein, easy, make-ahead foods are a must in her house. Since we love to share recipe ideas, she was quick to tell me about this little gem that she has been snacking on recently (and serving to her kids for breakfast) — a lightened-up coffee cake that tastes ANYTHING BUT boring. It’s so good that her family gobbled it up…and I knew that mine would, too.

Are you ready to hear the details about what makes this magical cake so darn special?! Thanks to Katherine for sharing some inspiration with all of us today!

The coffee cake is packed with flavor and stays tender and moist, thanks to plenty of fresh fruit and Silk Soymilk. With 8 grams of heart-healthy, plant-powered protein and a smooth delicious taste, it’s the perfect addition to this slimmed-down treat. And because Silk is plant-based, it’s naturally low in saturated fat and has no cholesterol.

Switching to Silk is an easy, delicious way to start adding more plants and protein into your diet. And like the plants Silk is made from, when your body gets everything it needs to be healthy, it blooms!

The warm vanilla flavors paired with the fresh burst of berries, make this cake a pretty darn good way to power you through your day…whether that involves business meetings, a strenuous workout, or chasing 4 kids around the house!

I promise, if you spend a few extra minutes to bake this coffee cake over the weekend, you will be so happy that you have a homemade, delicious, lightened-up breakfast or snack option for the crazy days ahead!

[Tweet “This Lightened-Up Blueberry Coffee Cake will rock your tastebuds! Bonus: protein, whole grains, and fruit! #ILoveSilkSoy #ad”]

Lightened-Up Blueberry Coffee Cake

Prep: 20 minutes

Cook: 30 minutes

Total: 50 minutes

Servings 10

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Ingredients

  

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• 1 large egg
• ¾ cup Silk vanilla flavored soy milk
• 1 5.3 ounce container Silk dairy free vanilla flavored yogurt alternative
• 3 tablespoons coconut oil melted or you can substitute canola oil
• ¼ teaspoon almond extract
• 1 cup all-purpose flour plus an additional 1 tablespoon for berries
• 1 cup whole wheat pastry flour
• ½ cup sugar or ¼ cup stevia baking blend, plus an additional 2 tablespoons for topping
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups fresh or frozen blueberries divided
• 2 tablespoons sliced almonds
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Instructions

• Preheat oven to 400 degrees F. Spray a 9-inch round baking dish with cooking spray and set aside.
• In a large bowl, whisk together wet ingredients (egg, soy milk, yogurt, coconut oil, and almond extract).
• In a separate bowl, whisk together dry ingredients (flours, ½ cup sugar, baking powder, and salt).
• Stir together wet and dry ingredients, just until combined.
• In a small bowl, mix together blueberries and 1 tablespoon flour. Gently fold 1 ¼ cups of the berries into the batter, reserving ¼ cup for topping.
• Pour batter into prepared baking dish. Top with remaining ¼ cup of blueberries.
• Stir together remaining 2 tablespoons sugar, sliced almonds, cinnamon, and nutmeg. Sprinkle over batter.
• 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.

Notes

Recipe adapted from SouthernLiving.com

Author: The Seasoned Mom for Mommy on Demand

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