Description
A better-for-you cake that is perfect for dessert or breakfast!
Ingredients
- 1 Tablespoon Butter
- ½ cups Plus 1 Tablespoon Packed Brown Sugar, Divided
- 1 quart Blueberries, Divided
- 2 whole Large Eggs
- 12 ounces, fluid Fat-free Vanilla Yogurt
- ¼ cups Canola Oil
- 2 teaspoons Pure Vanilla Extract Or Vanilla Bean Paste
- 1 cup Whole Wheat Pastry Flour Or 50/50 Flour Blend
- 1 cup Old Fashioned Oats
- ¼ cups Ground Flaxseed
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ teaspoons Ground Cinnamon
Preparation
Preheat oven to 350ºF.
Place butter in the bottom of a greased 9” round cake pan. Place pan in the oven for a few minutes, until butter is just melted; remove from oven and add 1 tablespoon of brown sugar. Stir to combine. Dump about ¾ cup blueberries into the cake pan, toss with the butter and brown sugar, and form an even layer. Set the rest of the blueberries aside and set the prepared pan aside.
Using a stand mixer fitted with the paddle attachment, mix together eggs and remaining 1/2 cup sugar until combined. Whisk in yogurt, oil, eggs, and vanilla extract/paste until incorporated.
In a separate bowl, mix together flour, oats, flaxseed, baking powder, baking soda, salt and cinnamon. Slowly add dry ingredients into wet ingredients with mixer on low speed, just until combined. Fold in remaining blueberries.
Pour batter into prepared cake pan. Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool, then place a plate upside down on top of the cake pan and turn it over so the cake turns onto the plate with the blueberry topping facing up. Cut and serve.
