Ww Very Berry Coffee Cake
Indulge in the delightful simplicity of this WW Very Berry Coffee Cake, a moist and fluffy treat bursting with the natural sweetness of fresh mixed berries like blueberries, raspberries, and strawberries. Perfectly portioned for a lighter indulgence, this coffee cake combines wholesome ingredients like non-fat Greek yogurt and a touch of cinnamon-brown sugar crumble for a comforting, flavorful topping. Ready in just 50 minutes from start to finish, this easy-to-make dessert doubles as a crowd-pleasing breakfast or afternoon snack. Serve a square alongside your favorite coffee or tea for a guilt-free treat that satisfies every craving.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 4 tablespoons unsalted butter
- 0.5 cups granulated sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 0.75 cups non-fat plain Greek yogurt
- 1 cup mixed fresh berries (e.g., blueberries, raspberries, sliced strawberries)
- 2 tablespoons light brown sugar
- 0.5 teaspoons ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease an 8x8-inch square baking pan or line it with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Stir in the Greek yogurt until the mixture is smooth.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the mixed fresh berries with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice into 8 squares and serve. Enjoy with your favorite cup of coffee or tea!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 141.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 315 mg | 24% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 485 mg | 10% | |
*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.
