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Berry-Buttermilk Coffee Cake Recipe
Berry-Buttermilk Coffee Cake Recipe-July 2024
Jul 27, 2025 4:38 PM

  The raspberries or blueberries peek through the top of this coffee cake, giving a hint of what’s inside.

  

Ingredients

Serves 10; 1 piece per serving

  Cooking spray

  1 cup whole-wheat flour

  1/2 cup all-purpose flour

  1 1/2 teaspoons baking powder

  1/2 teaspoon baking soda

  3/4 cup low-fat buttermilk

  2/3 cup sugar

  1/4 cup canola or corn oil

  1 large egg

  2 teaspoons grated lemon zest

  1 teaspoon vanilla extract

  1 cup fresh or frozen unsweetened raspberries or fresh or frozen blueberries (don’t thaw if frozen)

  Confectioners’ sugar for dusting

  

Step 1

Preheat the oven to 350°F. Lightly spray an 8-inch round metal cake pan with cooking spray. Set aside.

  

Step 2

In a large bowl, whisk together the flours, baking powder, and baking soda.

  

Step 3

In a medium bowl, whisk together the buttermilk, sugar, oil, egg, lemon zest, and vanilla until smooth. Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible.

  

Step 4

Spoon half the batter into the pan, spreading to cover the bottom. Sprinkle with the berries. Spoon the remaining batter over the berries, leaving some of them uncovered.

  

Step 5

Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack. Let cool for 10 minutes. Turn the coffee cake out onto a cooling rack and let cool completely, about 1 hour. Dust the coffee cake with confectioners’ sugar.

  

Nutrition information

Step 6

(Per serving)

  

Step 7

Calories: 188

  

Step 8

Total fat: 6.5g

  

Step 9

Saturated: 0.5g

  

Step 10

Trans: 0.0g

  

Step 11

Polyunsaturated: 2.0g

  

Step 12

Monounsaturated: 4.0g

  

Step 13

Cholesterol: 22mg

  

Step 14

Sodium: 150mg

  

Step 15

Carbohydrates: 30g

  

Step 16

Fiber: 3g

  

Step 17

Sugars: 15g

  

Step 18

Protein: 4g

  

Step 19

Calcium: 69mg

  

Step 20

Potassium: 110mg

  

Dietary Exchanges

Step 21

2 other carbohydrate

  

Step 22

1 1/2 fat

  American Heart Association Low-Salt Cookbook, 4th Edition

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