-
1
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
-
2
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt.
-
3
In a small bowl, stir together the granulated sugar, cinnamon and walnuts.
-
4
In a large bowl, beat the brown sugar, butter and oil until fluffy.
-
5
If necessary, use the back of a spoon to press out any lumps in the brown sugar.
-
6
Beat in the eggs, 1 at a time, beating until fully combined.
-
7
Beat in the vanilla and yogurt.
-
8
Add the flour mixture in 2 batches, stirring until just combined.
-
9
Spread half of the batter into the prepared pan.
-
10
Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter.
-
11
Spoon the rest of the batter into the pan, smoothing the top.
-
12
Sprinkle the remaining nut mixture over the cake, pressing gently.
-
13
Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes.
-
14
Let cool slightly and then unmold and allow to cool completely on a cooling rack.
-
15
Cut the cake into 2-inch squares.
-
16
Per Serving
-
17
(serving size, 1 piece)
-
18
Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg
-
19
Good source of: Thiamin
