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Lightened-Up Blueberry Coffee Cake
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
Author
The Seasoned Mom for Mommy on Demand
Ingredients
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