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Blackberry Whole Wheat Coffee Cake

 Blackberry Whole Wheat Coffee Cake
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
20 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/3 cups packed brown sugar
  • 1 cup King Arthur Premium 100% 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

Directions

  • 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.
  • 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.

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Blackberry Whole Wheat Coffee Cake (continued)

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.