- 12
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-grain pastry flour or regular whole-wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp sugar
- 1/2 tsp ground cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 Tbsp butter, at room temp
- 2 Tbsp canola oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup plain nonfat yogurt
- 1 cup fresh blueberries
Preparation
Step 1
Preheat oven to 350F. Spray 8-inch square baking dish with cooking spray and set aside.
In a small bowl, stir together granulated sugar, cinnamon, and walnuts. Set aside.
Whisk together all-purpose and whole-wheat flours, baking soda, and salt.
In large bowl, beat the brown sugar, butter, and oil until fluffy. Beat in eggs, 1 at a time, beating until fully combined. Beat in vanilla and yogurt. Add flour mixture in two batches, stirring until just combined.
Spread half the batter into prepared pan. Sprinkle half of the nuts mixture over batter and top with all the blueberries, gently pressing them into batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle remaining nut mixture over the top of cake, gently pressing.
Bake until wooden toothpick in center comes out clean, 30-35 minutes. Let cool slightly, then unmold onto a cooling rack and allow to cool completely. Cut into 12 squares.
Per serving/per square: 200 calories, 8g fat, 5g protein, 28g carbs, 2g fiber, 40mg chol