Show Subscription Form




Blackberry Whole Wheat Coffee Cake Recipe
Blackberry Whole Wheat Coffee Cake Recipe photo by Taste of Home

Blackberry Whole Wheat Coffee Cake Recipe

Publisher Photo
This low-guilt coffee cake is high in luscious blackberry flavor. Wonderfully moist and tender, it’s also good made with fresh or frozen blueberries or raspberries.—Carol Forcum, Marion, IL
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 20 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/3 cups packed brown sugar
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Dash salt
  • 1 egg
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen blackberries

Nutritional Facts

1 piece equals 160 calories, 4 g fat (trace saturated fat), 11 mg cholesterol, 102 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, oil, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blackberries.
  2. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 20 servings.
Originally published as Blackberry Whole Wheat Coffee Cake in Country Woman February/March 2010, p34

Nutritional Facts

1 piece equals 160 calories, 4 g fat (trace saturated fat), 11 mg cholesterol, 102 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Blackberry Whole Wheat Coffee Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 30, 2012

Moist and delicious! I played around with the all purpose-wheat flour ratio. I also added a pecan/brown sugar/cinnamon crumble on the top. I love this coffee cake recipe!

MY REVIEW
Reviewed Jan. 16, 2012

This cake is not sweet - if you want a wholesome tasting cake with a bit of tartness - this is it.

MY REVIEW
Reviewed Mar. 29, 2011

This is an excellent coffee cake. It is very moist, lots of flavor, but not too sweet. I made it with blueberries and cherries instead of blackberries. I will definitely make this again!

MY REVIEW
Reviewed Mar. 26, 2011

I used blueberries instead of blackberries. It is a very healthy snack cake that my family enjoys. For a really special treat, add a little syrup or molasses...it tastes like a blueberry pancake!

MY REVIEW
Reviewed Mar. 25, 2011

Although I've had better tasting coffee cake, this one is not overly sweet & it doesn't overwhelm a good cup of coffee. Great texture. I used frozen blackberries which compliments the wheat flour well. For those who want a sweeter taste, you might use 1 3/4 cup of brown sugar (or add 1/2 c white sugar instead).

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT