Mini Whole-Grain Blueberry Coffee Cakes

by Cris @ GOODEness Gracious with 2 comments

Dear Reader-

I have been eyeing a recipe from Fresh from the Farmstand ever since this challenge began…

(Psst… Have you entered to win a copy of the cookbook?)

Anyhoo… I had made a Whole Grain Blueberry Coffee Cake a while back… but since starting this challenge, I thought that I could eek a little more calories/fat out of it and add a little more fiber in…

Below is my revised recipe and I am oh-so pleased!

Changes I made?

  • I reduced the butter by 1 T and used Light Butter instead of regular.
  • I used Whole Grain Cream of Wheat instead of regular.
  • I used White Whole Wheat Flour instead of All Purpose.
  • I used 1/2 Cup Brown Sugar- Splenda blend instead of 1 Cup Brown Sugar. (Note: If you don’t want to use Splenda, you might try using Honey.)
  • I used Skim Milk.
  • I also used 1 1/2 Cup Fresh Blueberries instead of 2 Cups Mixed Berries just because that is what I had on hand.
  • Oh and I spread the 8-10 servings among 12 cavities in my Brownie Pan and the portions were PLENTY big. (Truth be told the Brownie Pan is one of my favorite portion control tools 😉 ).
I love how they turned out.
Their texture is balanced with the perfect sweetness.
233 calories well spent in my book 🙂

Mini Whole-Grain Blueberry Coffee Cakes

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12

Serving Size: 1 Coffee Cake

Calories per serving: 233

Mini Whole-Grain Blueberry Coffee Cakes

Revised from Gooseberry Patch's Fresh From the Farmstand.


  • 2 T Melted Light Butter
  • 1 Cup Long Cooking Oats
  • 1 Cup Whole Grain Hot Cereal (Cream of Wheat)- uncooked
  • 1 Cup White Whole WheatFlour
  • 1/2 Cup Brown Sugar/ Splenda Blend
  • 1 Egg Slightly Beaten
  • 1 Cup Skim Milk
  • 1/4 Cup Oil
  • 1 T Baking Powder
  • 1/2 t Salt
  • 1 1/2 Cups Blueberries
  • 1/4 Cup Chopped Walnuts


  1. Combine all ingredients except berries and nuts.
  2. Fold in berries and nuts
  3. Pour into a lightly sprayed brownie pan (or 9 x13 pan).
  4. Bake at 350 for 20 minutes (longer if 9 x13)


Calories 233 Total Fat 8.5g Sat. Fat 1.1g Cholest. 18.5mg Sodium 210.9mg Carb. 34.2g Fiber 4.1g Sugars 11.2g Protein 5.7g

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  • Marybeth @ Alarm Clock Wars

    I’ve been thinking about getting one of these brownie pans, for just this portion control reason! You’ve sold me on it! 🙂 The coffee cakes look great, I’ll have to give this a try.