Mixed Berry Whole Wheat Coffee Cake Recipe

4.60 from 5 votes

Mixed Berry Whole Wheat Coffee Cake Recipe

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

Cook Time35

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Keyword: mixed berry coffee cake, whole wheat berry coffeecake, whole wheat coffeecake

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

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

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.

Notes

Serving size: 1 piece (1/8th of recipe)

WW Points: 4

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 SmartPoints (Green plan)

4 SmartPoints (Blue plan)

4 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

Feel free to only use your favorite single type of berry (blueberries, raspberries or blackberries) or any combination, like I did.

Nutrition