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Blueberry CoffeecakeBlueberry Coffeecake

Jami Nolen, Nutrition Program Associate

June 10, 2012

 

June is the perfect time to fill up on berries of all kinds! 

 

Yield

Makes 8 servings

 

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen blueberries, divided
  • 2/3 cup low-fat buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  • 1/4 cup sliced almonds
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon

 

Preparation

  1. Preheat oven to 350.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 2/3 cup blueberries and toss well. Combine buttermilk, oil, vanilla and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.
  3. Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries.
  4. Combine almonds, brown sugar and cinnamon, and sprinkle over blueberries. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.

 

Nutrition Information

Calories: 188
Calories from fat: 27%
Fat: 5.7 g
Saturated fat: 2.4 g
Monounsaturated fat: 2.2 g
Polyunsaturated fat: 0.6 g
Protein: 3.9 g
Carbohydrate: 30.6 g
Fiber: 1.3 g
Cholesterol: 35 mg
Iron: 1.1 mg
Sodium: 282 mg
Calcium: 69 mg

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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