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Blueberry Whole-Grain Coffeecake

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time55 mins

Switch up your morning routine this delicious coffeecake packed with blueberries that are loaded with antioxidants, vitamin K and fiber along with many other important micro nutrients. This dish is also great for brunch.

 ½ cup skim milkor almond milk
 1 tbsp white vinegar
 2 tbsp canola oil
 1 tbsp vanilla extract
 1 free range egg
  cup packed brown sugar
 1 cup whole-wheat pastry flour
 ½ tsp baking soda
 ½ tsp cinnamon
  tsp Celtic sea salt
 1 cup frozen organic blueberries
 ¼ cup low-fat granolaslightly crushed

Heat oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray and coat with whole-wheat flour.


In large bowl, mix milk, vinegar, oil, vanilla, egg and brown sugar until smooth. Stir in flour, baking soda, cinnamon and salt until moistened.


Fold in half of the blueberries into the batter.


Spoon into the prepared pan. Sprinkle with remaining berries and top with granola.


Bake 25-30 Minutes until golden brown. Use toothpick and insert into the center of the cake. If it comes out dry and clean, it is done. If it comes out wet, you may need a few extra minutes.


Take out of oven and place on cooling rack for 10 Minutes. Cut slices and serve warm.