Blueberry Swirl Coffee Cake Healthy
Indulge in a guilt-free treat with this Healthy Blueberry Swirl Coffee Cake, a wholesome twist on a breakfast classic. Made with nutrient-packed whole wheat flour, creamy Greek yogurt, and naturally sweetened with maple syrup and honey, this recipe delivers irresistible flavor without refined sugar. Swirls of vibrant blueberry compote bring a fruity burst to every bite, while a hint of cinnamon lends comforting warmth. With just 15 minutes of prep time, this stunning coffee cake is perfect for a cozy breakfast, brunch, or an afternoon snack. Whether you're hosting guests or treating yourself, this healthy, moist, and tender cake strikes the perfect balance between indulgence and nutrition.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Plain Greek yogurt (non-fat or low fat)
- 0.5 cup Maple syrup
- 0.25 cup Unsweetened applesauce
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1.5 cups Fresh or frozen blueberries
- 2 tablespoons Honey
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform or regular cake pan with cooking spray or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine Greek yogurt, maple syrup, applesauce, melted coconut oil, vanilla extract, and eggs. Whisk well until the mixture is smooth and fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Do not overmix.
In a small saucepan over medium heat, combine 1 cup of the blueberries and honey. Simmer for 5-7 minutes, stirring occasionally, until the blueberries break down and the mixture thickens slightly. Remove from heat and allow to cool for 5 minutes.
Pour half of the cake batter into the prepared pan, spreading it evenly. Spoon half of the blueberry mixture over the batter and swirl gently with a knife or skewer.
Add the remaining cake batter on top and spread it evenly. Top with the remaining blueberry mixture and swirl again to create a marbled effect. Sprinkle cinnamon evenly over the surface.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve at room temperature or slightly warmed. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 22.1 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
