Blueberry Coffee Cake

1		Cooking spray
1  cup		all-purpose flour
1  cup		whole-wheat pastry flour or regular whole-wheat flour
1  teaspoon		baking soda
1/2  teaspoon		salt
3  tablespoons		sugar
1/2  teaspoon		ground cinnamon
1/2  cup		chopped walnuts
1/2  cup		packed brown sugar
2  tablespoons		butter, at room temperature
2  tablespoons		canola oil
2		large eggs
1  teaspoon		vanilla extract
1  cup		plain nonfat yogurt
1  cup		fresh blueberries, or frozen and thawed

Tip: For nutritional information on all the ingredients in Blueberry Coffee Cake just click on each ingredient name. Then adjust the serving size for any Blueberry Coffee Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.