Blueberry Swirl Coffee Cake Healthy

Indulge in a guilt-free treat with this Healthy Blueberry Swirl Coffee Cake, a wholesome twist on a breakfast classic. Made with nutrient-packed whole wheat flour, creamy Greek yogurt, and naturally sweetened with maple syrup and honey, this recipe delivers irresistible flavor without refined sugar. Swirls of vibrant blueberry compote bring a fruity burst to every bite, while a hint of cinnamon lends comforting warmth. With just 15 minutes of prep time, this stunning coffee cake is perfect for a cozy breakfast, brunch, or an afternoon snack. Whether you're hosting guests or treating yourself, this healthy, moist, and tender cake strikes the perfect balance between indulgence and nutrition.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups Whole wheat flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 cup Plain Greek yogurt (non-fat or low fat)
• 0.5 cup Maple syrup
• 0.25 cup Unsweetened applesauce
• 0.25 cup Coconut oil (melted)
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 1.5 cups Fresh or frozen blueberries
• 2 tablespoons Honey
• 1 teaspoon Ground cinnamon

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform or regular cake pan with cooking spray or line it with parchment paper.

Step 2

In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, combine Greek yogurt, maple syrup, applesauce, melted coconut oil, vanilla extract, and eggs. Whisk well until the mixture is smooth and fully combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Do not overmix.

Step 5

In a small saucepan over medium heat, combine 1 cup of the blueberries and honey. Simmer for 5-7 minutes, stirring occasionally, until the blueberries break down and the mixture thickens slightly. Remove from heat and allow to cool for 5 minutes.

Step 6

Pour half of the cake batter into the prepared pan, spreading it evenly. Spoon half of the blueberry mixture over the batter and swirl gently with a knife or skewer.

Step 7

Add the remaining cake batter on top and spread it evenly. Top with the remaining blueberry mixture and swirl again to create a marbled effect. Sprinkle cinnamon evenly over the surface.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 10

Serve at room temperature or slightly warmed. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1101.9g)

Amount per serving	% Daily Value*
Calories	2335.0

Total Fat 74.7g	0%
Saturated Fat 55.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 380.0mg	0%
Sodium 2158.6mg	0%
Total Carbohydrate 369.8g	0%
Dietary Fiber 36.6g	0%
Total Sugars 176.8g
Protein 73.8g	0%

Vitamin D 82IU	0%
Calcium 422.4mg	0%
Iron 12.7mg	0%
Potassium 1752.5mg	0%

*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.

Source of Calories

Fat: 27.5%

Protein: 12.1%

Carbs: 60.5%