Mixed Berry Whole Wheat Coffee Cake
4.5 from 2 votes

Mixed Berry Whole Wheat Coffee Cake

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 8
Author: Martha | Simple Nourished Living


  • 1/2 cup lowfat buttermilk
  • 1/3 cup packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup mixed berries fresh or frozen (I used blueberries, raspberries and blackberries)
  • 1/4 cup low-fat granola slightly crushed


  • 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

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
Course: Coffee Cake