Whole Wheat Sour Cream Coffee Cake

Sometimes, weekend mornings call for coffee cake. And somehow, substituting in ingredients like more whole wheat flour and less butter and sugar makes me feel better about eating said coffee cake. I'm not entirely convinced this was much better for me, but it was tasty!

Ingredients:

2/3 cup butter

1 1/2 cups sugar

2 eggs

1 1/4 cup sour cream

1 tsp vanilla extract

1 cup all purpose flour

1 cup whole wheat flour

1 tsp baking powder

1/8 tsp salt

filling/topping:

1/3 cup whole wheat flour

1/2 cup packed brown sugar

2 tbsp melted butter

1 tsp ground cinnamon

blueberries tossed with lemon juice

Directions:

1. Preheat oven to 350 degrees F. Grease a 9 inch springform pan.

2. In large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in sour cream and vanilla. Mix in both flours, baking powder, and salt.

3. Spread 1/2 the batter in the springform pan.

4. Prep the filling: mix flour, brown sugar, butter and cinnamon. Sprinkle half the filling over the batter. Cover with the prepped blueberries, and then cover with the remaining cake batter. Make a top crust with the remaining filling.

5. Bake 45 mins in preheated oven, or un

til toothpick inserted near the center comes out clean.

6. Cut while warm and serve with coffee!

Yum!