Inspired by Ellie Krieger
“Who wants cake for breakfast?” Now that’s a question that I normally wouldn’t ask unless it was a special holiday. It’s not that we don’t enjoy sugary buttery coffee cakes; it’s just that we’d feel tired and lethargic a couple of hours after eating it. I can’t start my day that way, and it is not a great way to send children off to school.
This is a coffee cake that won’t give you the sugar hangover. It is full of antioxidants, fiber, vitamins, minerals, and Omega 3 fatty acids. The cake is made with a simple whole grain batter made from whole wheat pastry flour, oats, and flax seeds. It is poured into the pan in two layers. In between the layers is a thick blanket of walnuts and blueberries. Each bite is a mouthful of berries and nuts.
Slather a little butter on your cake and serve it with some melon and turkey bacon for breakfast, pack it in a lunch box for dessert, or eat it for an an afternoon snack. You’ll need a glass of milk to wash it down.
This is a coffee cake that won’t give you the sugar hangover. It is full of antioxidants, fiber, vitamins, minerals, and Omega 3 fatty acids. The cake is made with a simple whole grain batter made from whole wheat pastry flour, oats, and flax seeds. It is poured into the pan in two layers. In between the layers is a thick blanket of walnuts and blueberries. Each bite is a mouthful of berries and nuts.
Slather a little butter on your cake and serve it with some melon and turkey bacon for breakfast, pack it in a lunch box for dessert, or eat it for an an afternoon snack. You’ll need a glass of milk to wash it down.
Cooking spray
1 3/4 cup whole wheat pastry flour
3 Tbsp rolled oats
3 Tbsp flax seeds
1 tsp baking soda
1/2 tsp sea salt
3 Tbsp white sugar
1/2 tsp cinnamon
1 cup walnuts, chopped
1/2 cup brown sugar, tightly packed
4 Tbsp (1/2 stick) butter, at room temperature
2 large eggs, at room temperature
zest of 1 lemon
2 tsp vanilla extract
1 cup plain whole milk yogurt
1 1/3 cup frozen blueberries
1. PREP WET AND DRY: Preheat oven to 350. Spray an 8-inch square pan with cooking spray. In a medium bowl, combine flours, oats, flax seed, baking soda, and salt.
In a small bowl, combine walnuts, granulated sugar, and cinnamon.
In a large bowl, beat the butter and brown sugar. When it is light and fluffy, add the eggs one at a time, beating after each one. Beat in the vanilla, lemon zest, and yogurt.
2. COMBINE WET AND DRY AND PUT IN PAN: Add the flour mixture to the sugar mixture in two batches, stirring just until combined.
Spread half the batter into the prepared pan. Sprinkle half the nut mixture over the batter. Top with all of the blueberries pressing them into the batter gently.
Cover the blueberries with the remaining half of the batter. Top the batter with the remaining half of the nut mixture, again, pressing it gently into the batter.
3. BAKE: Bake until a wooden toothpick inserted comes out clean, about 35-40 minutes. Let cool. Cut into 2-inch squares to serve.
Peace and love from my kitchen to yours,
Waverly
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Jackie Fitz says: 
