BLUEBERRY COFFEE CAKE

Cooking spray
1 C AP flour
1 C whole wheat flour
1 tsp baking soda
½ tsp kosher salt
3 Tb sugar
1 Tb ground cinnamon
½ C chopped walnuts
½ C chopped pecans
1 C packed dark brown sugar (divided use)
2 Tb unsalted butter, at room temperature
2 Tb canola oil
2 large eggs
1 Tb pure vanilla
1 C plain nonfat yogurt
2 pints fresh or frozen blueberries
Preheat oven to 350 degrees F. Spray an 8” square or 9” round cake pan with cooking spray.
Whisk together the AP and whole wheat flours, baking soda and salt. In another bowl stir together the sugar, cinnamon, nuts and ½ C packed brown sugar.
In a stand mixer, beat the remaining brown sugar (½ C packed), butter and oil until fluffy. Beat in eggs, one at a time, until fully combined. Add vanilla and yogurt. Add the flour mixture in 2 batches until combined.
Spread half the batter in prepared pan. Sprinkle half of the nut mixture over batter and sprinkle with 1 pint of blueberries. Spread the remaining batter into the pan, sprinkle with the remaining nut mixture and the remaining blueberries. Press gently down, pushing the mixture and berries into the batter.
Bake 45 - 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack, then un-mold (run a knife around pan edge first).
Yield: 1 Coffee Cake.