Two loafs of whole grain blackberry coffee cake
  • Prep Time:
    10 minutes
  • Cook Time:
    40 minutes
  • Serves:
    1 loaf
  • Perfect For:

Description

Turn a quickbread into a tasty and good-for-you treat with the addition of oats and whole wheat flour. Fresh blackberries create a burst of sweetness in this flavorful loaf. Serve blackberry coffee cake warm or at room temperature with a steaming mug of coffee or tea.

  • 1 ¼ Cup all-purpose flour, divided
  • 3/4 Cup quick cooking oats
  • 3/4 Cup packed light brown sugar
  • 3 Tablespoons butter
  • 1 Cup whole wheat flour
  • 1 Cup fat-free milk
  • 3/4 Cup granulated sugar
  • 1/4 Cup canola oil
  • 1 Tbsp. baking powder
  • 1 Tsp. ground cinnamon
  • 1/2 Tsp. salt
  • 2 Cups Driscoll's Blackberries
  • 1/4 Cup chopped walnuts
  • 1 egg, slightly beaten
  1. Preheat oven to 350°F. Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray; set aside.
  2. Combine ¼ cup all-purpose flour, oats, brown sugar and butter in small bowl. Mix with fork until crumbly; set aside.
  3. Combine remaining 1 cup all-purpose flour, whole wheat flour, milk, granulated sugar, oil, egg, baking powder, cinnamon and salt in large bowl. Beat with mixer or whisk 1 to 2 minutes until well blended. Fold in berries.
  4. Spread batter in prepared pan. Sprinkle evenly with reserved oat mixture. Top with chopped walnuts. Bake 38 to 40 minutes or until toothpick inserted into center comes out clean. Serve warm.
Calories 200
Total Fat 7 g
Saturated Fat 1.5 g
Cholesterol 20 mg
Sodium 290 mg
Total Carbohydrates 31 g
Dietary Fiber 2 g
Protein 4 g