Mixed Berry Whole Wheat Coffee Cake

Mixed Berry Whole Wheat Coffee Cake

Mixed Berry Whole Wheat Coffee Cake

I’ve been wanting to try this Mixed Berry Whole Wheat Coffee Cake for a while and decided I’d better get to it before the temperatures around here climb any further.

Low in fat, brimming with berries and topped with granola, it’s a great lighter, healthier alternative to regular coffee cake.

And easy to toss together too.

Skinny on Mixed Berry Whole Wheat Coffee Cake

Simple and delicious, this not-too-sweet mixed berry whole wheat coffee cake is a great way to satisfy my desire for baked treats without sending me into sugar shock.

We enjoyed it warm from the oven for breakfast with nonfat Greek yogurt and more berries. YUM!

Each serving has 160 calories and *4 Weight Watchers Points Plus.

5.0 from 1 reviews
Mixed Berry Whole Wheat Coffee Cake
 
Prep time
Cook time
Total time
 
Low in fat, brimming with berries, and topped with granola, this lighter healthier mixed berry whole wheat coffee cake is a perfect not-too-sweet morning baked treat.
Author:
Recipe type: Coffee Cake
Serves: 8
Ingredients
  • ½ cup lowfat buttermilk
  • ⅓ cup packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 cup mixed berries (fresh or frozen) (I used blueberries, raspberries and blackberries)
  • ¼ cup low-fat granola, slightly crushed
Instructions
  1. Preheat oven to 350°F. Spray and 8-inch round cake pan with cooking spray.
  2. In large bowl, stir together the buttermilk, brown sugar, oil, vanilla and egg until well blended. Stir in the flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries.
  3. Scrape the batter into your prepared pan and spread it out evenly. Sprinkle with remaining berries and the granola.
  4. Bake until golden brown and top springs back when touched in center, about Bake 28 to 32 minutes.
  5. Remove from the oven and place the pan on a wire rack to cool for about 10 minutes.
  6. Serve warm.
Cook's Notes
Nutritional Estimates Per Serving (1/8th): 160 calories, 5 g fat, 26 g carbs, 3 g fiber, 4 g protein and *4 Weight Watchers Points Plus

Source: Betty Crocker Whole Grains: Easy Everyday Recipes

*PointsPlus® for mixed berry whole wheat coffee cake calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked mixed berry whole wheat coffee cake you might also like:

Orange Pineapple Muffin Cake
Fresh Raspberry Cake
Low Fat Lemon Blueberry Oatmeal Muffins
Blueberry Coffee Cake (Ellie Krieger for the Food Network)
Low Fat Cinnamon Streusel Coffee Cake

Today’s food for thought…

“Every strike brings me closer to the next home run.”
~ Babe Ruth

Do you have a favorite quote? I’d love for you to leave it for me in the comments!!

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Comments

  1. Barb says

    Made this today with frozen Tripleberry fruit from Costco & made my own buttermilk using 1%milk and fresh lemon juice. It was delicious, moist & a generous slice for the + points… Did not add any yogurt topping.
    Served to guests who seemed to enjoy it very much.
    Thanks for a great recipe.

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