WW Recipe of the Day: 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.
Mixed Berry Whole Wheat Coffee Cake
And easy to toss together too.
Skinny on Mixed Berry 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!
According to my calculations, each serving has 160 calories and:
5 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you've made this Whole Wheat Berry Coffee Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mixed Berry Whole Wheat Coffee Cake
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, slight crushed
Instructions
- Preheat oven to 350°F. Spray and 8-inch round cake pan with cooking spray.
- 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.
- Scrape the batter into your prepared pan and spread it out evenly. Sprinkle with remaining berries and the granola.
- Bake until golden brown and top springs back when touched in center, about Bake 28 to 32 minutes.
- Remove from the oven and place the pan on a wire rack to cool for about 10 minutes.
- Serve warm.
Recipe Notes
Source: Betty Crocker Whole Grains: Easy Everyday Recipes (affiliate link)
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Whole Wheat Coffee Cake with Mixed Berries 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
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Barb
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.
Martha McKinnon
Glad you liked it Barbara! I love the Triple Berry Mix from Costco too!
Debby
Excellent flavor, easy to put together. We enjoyed a warm slice this morning. Thank you Martha.