Blueberry Coffee Cake

Ingredients:

• 1 cup premium flour
• 1 cup whole wheat pastry flour or plain whole wheat flour
• 1 teaspoon of baking soda
• 0.5 tsp salt
• 3 tablespoons of sugar
• 0.5 tsp ground cinnamon
• 0.5 cup chopped walnuts
• 0.5 cup brown sugar
• 2 tbsp (30 g) butter, room temperature
• 2 tbsp. l. rapeseed oil
• 2 large eggs category CO
• 1 tsp vanilla extract
• 1 cup plain low-fat yogurt
• 1 cup fresh or thawed blueberries

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 20cm square baking pan with cooking spray.
2. Combine all the flour, baking soda, and salt. In a small bowl, combine the sugar, cinnamon, and walnuts. In a large bowl, beat the brown sugar, canola oil, and butter until fluffy. Use the back of a spoon to break up any lumps. Beat in the eggs one at a time, beating well after each addition. Then whisk in the vanilla and yogurt.
3. In 2 additions, stir in the flour mixture, mixing well after each addition.
4. Spoon half the batter into the prepared pan. Sprinkle half the nut mixture and the blueberries on top, gently pressing them into the batter. Add the remaining batter and smooth the surface. Sprinkle the remaining nut mixture over the top, pressing it lightly. Bake until a wooden toothpick inserted into the center comes out clean, about 30-35 minutes. Cool slightly in the pan, then turn the cake out and cool completely on a wire rack. Cut into 5cm squares.