Skinny Brown Butter Blueberry Coffee Cake

This delicious blueberry coffee cake is lightened up from traditional coffee cake. Lower in fat and sugar!

INGREDIENTS

FOR THE CAKE:

•  Nonstick cooking spray
•  1 cup all-purpose flour
•  1 cup whole-wheat flour
•  1/2 teaspoon baking soda
•  1/2 teaspoon baking powder
•  1/2 teaspoon salt
•  1/2 teaspoon cinnamon
•  1/2 cup packed brown sugar
•  2 tablespoons butter, at room temperature
•  2 tablespoons vegetable oil
•  2 large eggs
•  1 teaspoon vanilla extract
•  1 cup plain nonfat Greek yogurt
•  1 1/2 cups fresh blueberries (or frozen, thawed)

FOR THE STREUSEL TOPPING:

•  2 tablespoons unsalted butter
•  2 tablespoons vegetable or canola oil
•  3 tablespoons light brown sugar
•  1/2 teaspoon cinnamon
•  1/2 cup all-purpose flour

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with the nonstick cooking spray.
2. In a large mixing bowl, stir together the all-purpose and whole-wheat flours, the baking soda, baking powder, salt, and cinnamon. In a large bowl, beat in the brown sugar, butter. and oil until fluffy. Beat in the eggs, vanilla, and yogurt.
3. Add the flour mixture in two batches, stirring until just combined. Fold in the blueberries. Spread the batter into the baking dish and set aside.
4. To make the streusel topping, stir together the butter, oil, and brown sugar until combined. Then, mix in the cinnamon and flour. Using your hands, break the streusel mixture into crumbs and sprinkle evenly over the cake.
5. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let the cake cool for 1 hour. Cut the cake into approximate 2-inch squares and serve.

NUTRITION INFORMATION:

YIELD:

 10 

SERVING SIZE:

 1
Amount Per Serving:CALORIES: 277TOTAL FAT: 10gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 51mgSODIUM: 239mgCARBOHYDRATES: 40gFIBER: 3gSUGAR: 15gPROTEIN: 7g