Blueberry Coffee Cake

Ingredients:

•  2 cups whole-wheat pastry flour
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  3 tablespoons agave nectar
•  1/2 teaspoon ground cinnamon
•  1/2 cup chopped raw walnuts
•  1/2 cup organic sucanat
•  2 tablespoons pasture butter, at room temperature
•  2 tablespoons melted pasture butter
•  2 large eggs
•  1 teaspoon vanilla extract
•  1 cup plain nonfat yogurt
•  1 cup fresh blueberries, or frozen and thawed

Preparation:

Preheat oven to 350 degrees F. Coat an 8-inch square cake pan lightly with butter.
Whisk together the flour, the baking soda and salt. In a small bowl, stir together the agave nectar,
cinnamon and walnuts. In a large bowl, beat the sucanat, butter and melted butter until fluffy. If
necessary, use the back of a spoon to press out any lumps in the sucanat. Beat in the eggs, 1 at a time,
beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top
with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan,
smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a
wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then
unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.