Coffee cake has been a love of mine since childhood. Whenever we went to visit our grandparents, or when they came to visit us, coffee cake (of the boxed variety) was always on the breakfast table. As much as I still adore the idea of eating cake for breakfast, I’m also old enough to know better. It’s not as easy to enjoy when I know how little nutritional value it has to offer. This blueberry buckle coffee cake is still something I would file under the treat category, but it’s a treat I can enjoy without guilt afterward.
This cake uses white whole wheat flour, which I discussed a couple of weeks ago, in the cake batter as well as oats and whole wheat pastry flour in the streusel topping. With three whole grains and a delicious dose of fresh fruit, this is the a breakfast cake I can totally get on board with.