BLACK BERRY WHOLE WHEAT COFFEE CAKE

This low-guilt coffee cake is high in luscious blackberry flavor. Wonderfully moist and tender. It's also good made with fresh or frozen blueberries or raspberries.

1 1/2 Cup flour
1 1/3 cup packed brown sugar
1 cup whole wheat flour
2 tsp baking powder
1/2 teaspoon baking soda
dash salt

1 egg
1 cup buttermilk
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 tsp vanilla
2 cups fresh or frozen blackberries

In large bowl, combine the first six ingredients. In another large bowl, combine egg, buttermilk, oil, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in Blackberries.

Transfer to a 13" X 9" greased and floured baking dish.

Bake at 375 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Serve with whipping cream or vanilla ice cream. Yummy


Recipe Donated By: Donna Vigil