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Blueberry Pecan Coffee Cake


200 calories for a 2-inch square slice
6g total fat
32 g total carbohydrate
2g dietary fiber

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Rate this recipe 4.7/5 (9 Votes)


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 2 Tbsp butter, at room temperature
  • 2 Tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup plain nonfat yogurt
  • 1 cup fresh blueberries or frozen and thawed blueberries


Preparation time 20mins
Cooking time 55mins


Step 1

Preheat oven to 350 degrees. Spray an 8-inch square cake pan with cooking spray. Whisk together all-purpose flour, whole wheat flour, baking soda and salt. In a small bowl, stir together the granulated sugar, ground cinnamon and pecans. In a large bowl, beat the brown sugar, butter and applesauce until fluffy. Add eggs, one at a time, beating until fully combined. Beat in vanilla and yogurt. Add the flour mixture, in two batches, to wet mixture stirring until jut combined. Spread half the batter into prepared pan. sprinkle half of the sugar-nut mixture over the batter and top with the blueberries. Spoon the rest of the batter into the pan, smoothing the top. sprinkle remaining nut mixture over the cake. Bake 30-35 minutes or until a wooden toothpick inserted comes out clean. Cool slightly then unmold onto a wire rack to cool completely before slicing.


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