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

Blackberry Whole Wheat Coffee Cake Recipe

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4.5 8
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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


  • 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 large 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.


  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

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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!"

Reviewed Jan. 16, 2012

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

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!"

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 tastes like a blueberry pancake!"

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)."

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