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Lightened-Up Blueberry Coffee Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Author The Seasoned Mom for Mommy on Demand


  • 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
  • teaspoon ground nutmeg


  • 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.


Recipe adapted from SouthernLiving.com