Blackberry Whole Wheat Coffee Cake Recipe

4.5 8 7
Blackberry Whole Wheat Coffee Cake Recipe
Blackberry Whole Wheat Coffee Cake Recipe photo by Taste of Home
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Blackberry Whole Wheat Coffee Cake Recipe

Read Reviews
4.5 8 7
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
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

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 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

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.
Originally published as Blackberry Whole Wheat Coffee Cake in Country Woman February/March 2010, p34

Nutritional Facts

1 piece: 160 calories, 4g fat (0 saturated fat), 11mg cholesterol, 102mg sodium, 28g carbohydrate (16g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  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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Reviews forBlackberry Whole Wheat Coffee Cake

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JoyMarie07 User ID: 5808850 103451
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
Catwalk1972 User ID: 6425435 171096
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
CarolPence User ID: 1930450 171092
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
JuJuBee123 User ID: 3555231 188197
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
danthecook User ID: 5488651 170056
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)."

MY REVIEW
Jazkabor User ID: 5751794 175145
Reviewed Mar. 24, 2011

"This was great! My husband LOVED it and so did our kids. I thought it was great, but I took it literally that I could use frozen, so it was a bit wet and gooey. Hubby and kids, didn't even blink but gobbled it up. ( I did find the recipe while browsing and was to impatient to defrost my berries) I will ABSOLUTELY make this again, and again. In fact i think it will be what I take to potlucks for now on!

I do wish it had said thawed frozen berries, just for silly newbies like me! ; )"

MY REVIEW
sstrubb User ID: 52884 106141
Reviewed Mar. 21, 2011

"This is a wonderful tasting coffee cake and it's even healthy!"

MY REVIEW
sstrubb User ID: 52884 120365
Reviewed Feb. 25, 2010

"My husband was skeptical but once he tasted it he didn't quiet eating it until it was all gone."

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