Description
This recipe contest winner is a lighter version of coffee cake with a surprising twist of flavors. Give this Healthy Blueberry Coffee Cake a try when you need a homerun recipe for brunch.
Ingredients
Units
Scale
- 1/2 cup unsalted butter (1 stick, softened)
- 1 cup sugar
- 1/4 cup honey
- 1 cup mashed bananas (from 2 bananas)
- 1 teaspoon plus 1/2 teaspoons vanilla (divided)
- 2 eggs
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoons salt
- 1 cup low fat buttermilk
- 2 heaping cups fresh or frozen blueberries
- 8 oz mascarpone cheese (softened)
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray.
- In a large mixing bowl, cream butter and sugar together for about 4 minutes, scraping the sides of the bowl as needed. Beat in the honey and mashed bananas and mix until combined. Next, add eggs and 1 teaspoon of vanilla and mix thoroughly.
- In a separate bowl, mix together flours, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the wet ingredients in 3 increments.
- Fold in blueberries to batter. Pour batter into prepared pan and set aside.
- In a mixing bowl, whip mascarpone, powdered sugar and vanilla together until well combined. Drop mascarpone mixture in spoonfuls over batter. Drag a knife through the batter to spread out the mascarpone.
- Bake for 30 minutes. Remove and cover with aluminum foil. Reduce oven temperature to 325 degrees and bake for 30 more minutes or until a knife inserted into the center of the cake comes out clean. Let cool and cut in to squares to serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Brunch
- Method: Oven
- Cuisine: Breakfast