This Blueberry Citrus Sour Cream Coffee Cake Loaf is perfect for breakfast or a healthy afternoon snack. Naturally sweetened with maple syrup and dried blueberries.
1cupwhole wheat flour
2large eggs, slightly beaten
1/4cupchopped dried blueberries
Preheat oven to 350 degrees and grease a 9 inch loaf pan.
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, and salt. Make a well in the center of the dry ingredients and add in eggs, sour cream, maple syrup, citrus juice, and zest.
Fold dry ingredients into wet ingredients just until combined. Fold in pecans and blueberries and transfer batter to prepared loaf pan. Sprinkle with coarse sugar.
Bake for 35 to 45 minutes or until a toothpick comes out of the center clean.
Let cool and then slice. Serve with butter or yogurt.