Blueberry Walnut Coffee Cake

I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time. 

One of my favorite cakes is clafoutis because it’s simple to make and healthy enough to eat for breakfast if you use nutritious ingredients! Clafoutis is a cake made with fruit and pancake-like batter dusted with powdered sugar. Traditional French clafoutis features black cherries lined in a buttered dish topped with batter. Similar cakes that use different types pf fruit are technically called flaugnarde. In this blueberry walnut flaugnarde cake recipe, walnut meal elevates the flavor and nutrition profile of the recipe. Did you know that just an ounce of walnuts provides 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), 4 grams of protein, and 2 grams of fiber to keep you feeling full? I was surprised, too! I was even more surprised to discover that walnuts are the ONLY nut that’s a significant source of omega-3 fatty acids. Each serving of this cake packs antioxidants from the blueberries and a full serving of walnuts. Enjoy!

Blueberry Walnut Cake

Blueberry Walnut Coffee Cake

  • Servings: 6
  • Print

A hearty, nutty variation of the traditional French clafoutis cake


  • 1 1/2 cup walnut halves
  • 1 stick (8 tablespoons) unsalted butter, room temperature, set aside 1 tablespoon
  • 3 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup whole wheat pastry flour, set aside 2 tablespoons
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces fresh blueberries
  • Cooking spray
  • Powdered sugar, whipped cream, additional blueberries, and/or chopped walnuts for topping


  1. Preheat the oven to 350 degrees. Arrange the walnuts in a single layer on a baking sheet and toast for 8-10 minutes, or until fragrant but not dark. Set aside and allow to cool completely.
  2. Grease a 9-inch pie plate with 1 tablespoon of butter and sprinkle with 2 tablespoons of flour and set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  3. Pulse the cooled walnuts in a food processor to make walnut meal. It should resemble sand. Whisk together the walnut meal, flour, baking powder, and salt in a medium mixing bowl. With the mixer on low, slowly blend in the flour mixture. Do not overmix.
  4. Using a rubber spatula, gently fold all but 1/2 cup of the blueberries into the batter.  Transfer the batter to the pie plate. Top with remaining 1/2 cup of blueberries. Bake at 350 degrees until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Allow to cool 10 minutes before topping with powdered sugar, etc. before serving.

Blueberry Walnut Cake Slice

I like this cake served lukewarm with a bit of powdered sugar and whipped cream on top! To store it, allow to cool completely at room temperature and then cover with plastic wrap. It will keep in the fridge for a few days. If you wrap each individual piece in plastic wrap and then aluminum foil, it will keep in the freezer for a couple of months.

Blueberry Walnut Coffee Cake

If you like this recipe, you’ll love the other walnut recipes in the linkup at the bottom of this page!

Molten S’mores Brownie

This single serve brownie is only 200 calories and low in fat! It’s a perfectly decadent tasting dessert, but the oil is swapped for Greek yogurt. The brownie is awesome on its own, but the marshmallow graham cracker topping takes it to another level!

Single serving desserts are awesome if you struggle with portion control. Instead of having a whole pan of brownies staring at you from the kitchen, you make just one very special brownie to savor. I find that baking it gives it a nice fudgy texture, but you could make it in the microwave for faster prep time.


(Serves 1)

35 grams (1/4 cup) boxed brownie mix

1 tablespoon nonfat plain Greek yogurt

1/2 tablespoon water

1/2 tablespoon egg whites

10 mini marshmallows

1/4 piece graham cracker


1. Preheat oven to 325 degrees. 

2. Mix together brownie mix, yogurt, water, and egg white in a small bowl. Transfer the batter to a ramekin greased with cooking spray.

3. Bake for 20 minutes. Top with marshmallows and graham crackers and broil until the marshmallows begin to brown, about 2-3 minutes.

To prepare in the microwave, cook for 1 minute, then at 10 second intervals until the batter is just barely set. Do not overcook!

Enjoy! It’s awesome :) for my macro counting friends: 28g carb, 4g fat, 1g pro, 1g fiber. I used Ghiradelli Triple Chocolate brownie mix for these calculations.

Pancake Mix Mug Cake

Need a fast breakfast that’s packed with protein, whole grains, and fruit? Search no further! I’ve been experimenting with easy ways to make mug cakes. This one is healthy enough to eat for breakfast and is perfect for this month’s Recipe Redux theme!

If you haven’t tried Kodiak Cakes pancake mix yet, you’ve been missing out! It’s made from whole wheat, oats, whey protein, and buttermilk. This pancake mix rocks because it makes hearty yet fluffy pancakes and is very versatile! It’s perfect for mug cakes like this one.

My favorite thing about this particular mug cake is that you only need a few ingredients and can mix everything together in one cup! This saves a lot of time in preparation and clean up. Definitely a must for busy mornings!




(Serves 1)

1 teaspoon canola oil

1 tablespoon maple syrup or honey

2 tablespoons milk of choice

1/4 cup Kodiak Cakes pancake mix

1/4 cup frozen fruit of choice (I used mixed berries and sliced bananas)

1/2 cup vanilla Greek yogurt

Additional toppings (optional- I used sliced plum and hemp seeds. You could try granola, sliced nuts, and/or fresh fruit!)


  1. Whisk oil, sweetener, and milk of choice in a microwave safe mug.
  2. Whisk in pancake mix.
  3. Top with frozen fruit.
  4. Microwave for about 1 minute 15 seconds – 1 minute 30 seconds, or until the batter is set
  5. Spoon Greek yogurt on top and sprinkle with any additional toppings of your choice!

That couldn’t be any easier! Please share your variations in the comments. I’ve tried this recipe with mini chocolate chips and banana slices in the batter as well. It’s very good topped with some milk instead of Greek yogurt, too! This is what the mug cake looks like without toppings:



I think I’ll be having it again as a late night snack! Check out these other ideas to get out of a breakfast rut:

Bacon Peanut Butter Christmas Dog Treats

I’m alive! And cooking :) I decided to jump back into the Recipe ReDux this month with a fun challenge: to make over a recipe from page 54 of a cookbook to celebrate the Redux’s 54 week birthday. My recipe is a makeover from The Vegan Cookie Connoisseur by Kelly Peloza. She writes a delicious recipe for thin and crispy peanut butter cookie. Peanut butter chocolate Christmas cookies are my favorite, so I decided to make a dog-friendly variation that’s easy to make and nutritious for pups. It’s no longer vegan, though. Humans get lots of holiday cookies this time of year, but what about our pets? Have them join in on the festive snacking with this treat recipe!


(Servings very depending on treat size. I made about three dozen 1.5″ flower treats)

-4 strips of bacon, cooked crisp and crumbled

-1 cup creamy peanut butter

-1 egg

-1 cup milk (I used 1% milk)

-2 cups bread flour

-1 teaspoon baking powder, plus more for dusting


1. Preheat oven to 375 degrees F. Combine bacon, peanut butter, egg, and milk in the bowl of a stand mixer. Whip until well combined, about 60 seconds at medium speed.

2. Stir together bread flour and baking powder in a separate bowl, then add half of it to the stand mixer. Stir it in at low-medium speed, then gradually add the remaining flour. Mixture may be crumbly, but sticky enough to become cohesive.

3. Form the dough into a ball with your hands. Place the ball on a lightly floured surface.

4. Roll the dough out about 1/4″ thick. Cut out shapes using cookie cutters. 

5. Bake the treats on a cookie sheet lined with parchment paper for 10 minutes, then pull the cookie sheet out, flip the treats over, and bake 10 minutes more. Baking time may vary depending on the size of the treats, so be sure to watch them closely.

6. Allow the treats to cool fully before giving them to your dogs! Can be stored in an airtight container in the fridge for up to 1 week.

 Merry Christmas!

Check out other recipes from the ReDux below:

Almond Cake Batter Protein Oatmeal

I love dessert! I especially love dessert that tastes decadent but is healthy enough to eat for breakfast. This recipe is a winner because it balances the flavor of cake batter with fiber (from almonds and oats), healthy fats (almonds again!), and protein (vanilla protein powder). These oats are so delicious you’ll probably crave them every day. I still love them, and since I’ve perfected the recipe over the past 3 years, I’m excited to share it with you today!


(Serves 1)

-1 serving of your favorite oatmeal, prepared with a little extra water (I love Coach’s Oats: 1/3 cup dry oats cooked with 1 1/4 cups of water for 4 mins in the microwave at 70% power)

-1 tablespoon chia seeds

-1 serving of vanilla protein powder (I use whey isolate or casein typically)

-2 tablespoons sliced almonds

-1/4 teaspoon ground cinnamon (optional) or a pinch of dark brown sugar (optional)


1. Cook the oatmeal according to package instructions. 

2. Stir in chia seeds and allow to cool for about 5 minutes.

3. Stir in vanilla protein powder gradually until it is fully absorbed and not clumpy.

4. Serve sprinkled with sliced almonds. Top with cinnamon and/or dark brown sugar, if desired.

I like to keep all the ingredients at work for days that I don’t have time to pack a lunch or feel extra hungry in the afternoon. My coworkers always ask, “who made cinnamon rolls?” because it makes the office smell so good! If you have a favorite variation of protein oats, please share it in the comments! Be sure to check out the other Recipe Redux “nut” themed entries for October below:

Pumpkin Protein Muffins

I should probably be studying… or writing an article that’s due Wednesday. I swear I’l get to all that, but I had to interrupt all that to bake muffins! Colby and I bought this pumpkin pecan waffles candle at Bath and Body Works yesterday,  and the decadent smell compelled me to make a pumpkin treat. It was definitely worth taking a break to make these pumpkin protein muffins– they’ll be a great study snack anyway. Each muffin has a balanced macronutrient ratio to power a study session or keep you focused at work or school between meals: 85 calories, 12 grams of carbohydrate,  2 grams of fat, and 5 grams of protein. 


(Makes 24 muffins)

1 cup oat flour (Rolled oats crushed in a blender)

1 cup all purpose flour

2 scoops vanilla whey protein isolate (I used Quest brand)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1 can pumpkin puree (15 oz)

1/2 cup light brown sugar

1/2 cup egg whites

1/2 cup plain, nonfat greek yogurt

1 cup skim milk (or almond milk)

1 tablespoon vanilla extract

nonstick cooking spray

2/3 cup chopped walnuts


1. Preheat oven to 350 degrees. Whisk together all dry ingredients (starting with oat flour down to ground ginger) in a mixing bowl or large measuring cup. 

2. In a separate mixing bowl, stir together all wet ingredients (pumpkin puree to vanilla extract). Fold in the dry ingredients and stir until well incorporated.

3. Grease two muffin pans (24 muffins) with cooking spray and use a 1/4 cup measurng scoop to fill each cup about 2/3 of the way full. Sprinkle each with a few chopped walnuts and bake for 12-15 minutes, or until a toothpick inserted in the fluffiest muffin comes out clean. 

4. Cool on a cooling rack and serve warm! These freeze well in zip top bags. They also keep well in a refrigerated airtight container for about 2 weeks. 

The pumpkin puree and greek yogurt make these muffins perfectly moist despite the omission of fat in the batter. That means you can slather these with some whipped butter knowing they aren’t aleady full of oil or fat! I hope you’ll enjoy them as much as I do. Have a great week, everyone! 


Mini Nectarine Pies with Honey Greek Yogurt

Summer is officially here! I can actually say I’m ok with that even though Vegas temperatures get into the 110’s this time of year. At least it’s not humid. It’s pleasant to be outside in the evening after the sun goes down and I’m pretty much at work all day until then. It’s freezing cold at my office, which makes getting into my furnace of a car more bearable. 

After making these pies yesterday I spent some time trying to acquire a taste for IPA beers. It’s still a work in progress, but I’m excited about it and Colby is thrilled that I’m finally trying more beers. I have more appreciation for the beer making process after reading about home brewing a bit. It’s pretty amazing that a drink made of just a few simple ingredients- barley, water, yeast, and hops- can have a huge flavor range. Each of the ingredients significantly and uniquely contributes to taste. I’m back to drinking wine today, though! Compared to the bitter IPA’s, wine tastes smoother than ever.

Tonight’s summer wine is the Honey Moon viognier fresh out of the freezer. It’s more of a wine slushie and it’s a perfect patio wine: light, sweet, and fruity. Pick one up at Trader Joe’s for $5.99.

You can even sip it with this recipe! The Recipe Redux challenge for June is to create a healthier pie. My plan was to make rhubarb pie, but I didn’t feel like going out in the heat to pick up ingredients. Fortunately I had a few fragrant nectarines and limes in the house. Sometimes the best recipes happen by accident or when you don’t have everything you need on hand.

These pies are healthier because they’re portion controlled and lower in sugar than traditional pie. The crust is made with oats and coconut and the pies are topped with non-fat Greek yogurt in place of ice cream. Enjoy!


(Makes 8 mini pies)

For the crust:

3/4 cup all-purpose flour

3/4 cup old fashioned oats, whole or crushed by pulsing in a blender or food processor 

1/4 cup shredded sweetened coconut

1/4 cup canola oil

2 tablespoons ice water

For the filling:

4 large nectarines, pitted and diced 1/2″

Juice of half a lime

 2 tablespoons white sugar

2 tablespoons brown sugar

1 tablespoon cornstarch

pinch of salt

dash of cinnamon (optional)

For the topping:

8 oz plain non-fat Greek yogurt

1-2 tablespoons honey , according to preference


1. Preheat the oven to 425 degrees and lightly grease a muffin tin with cooking spray.

2. In a large bowl, combine all ingredients for the crust and mix until fully incorporated and a doughy ball forms. 

3. Take about a golf ball sized chunk of the dough and press it into a muffin tin with your hands. Press it down and push it up the sides to spread it thin. (See picture below) Repeat using the rest of the dough to fill 8 muffin cups.

4. Bake the crust for 8-10 minutes until golden and fragrant. While the crust is baking, toss together nectarines, lime juice, sugar, cornstarch, salt, and cinnamon (if using) in a large bowl. 

5. Allow the pie crusts to cool slightly before scooping in the filling. Use a spoon to scoop the nectarine filling evenly among the cups. Bake for another 15 minutes, or until the nectarine filling is bubbling. 

6. Cool the pies in the tin until ready to serve. Remove from the tin gently using a butter knife. Just before serving, stir honey into greek yogurt and top each pie with a 1 oz dollop of the honey yogurt.

Unbaked pie crusts:


Baked nectarine pies without topping:


Finished pies with Greek yogurt topping:


Enjoy these and check out some of the other healthy pie recipes developed this month by Recipe Redux bloggers below: 

Sourdough Bread Pudding with Bourbon Plum Sauce

I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Texture can make or break a food. When it comes to dessert, I’ll take a tres leches cake or bread pudding over almost anything else. I love tender, moist treats! A lot of people I talk to aren’t fond of the “sogginess” of these baked goods. The great thing about bread pudding, though, is that you can adjust the “juiciness” of it by using a little less liquid. That way you get lots of flavor without the mush. Unless you like mushy… then go ahead and soak it in custard!

Today’s bread pudding recipe is inspired by (1) the sourdough French toast I made for my sister a few weeks ago (AMAZING!), (2) the massive bottle of bourbon in our pantry (I want to use it in everything right now), and (3) California Dried Plums! Growing up, I only ever had dried plums baked into pork. And as much as I love my mom, the dish was always overcooked and dry. It made me believe I don’t like pork or dried plums. Now I know better.

Plums are very nutritious! The California Plum Board Website Reports: “Dried plums contain potassium, soluble and insoluble fiber, phytochemicals that function as antioxidants as well as some iron and Vitamin A.” And they’re great for bone health!  Dried plums improve bone mineral density by altering the differentiation of osteoclasts. Osteoclasts are responsible for re-absorbing bone minerals, which weakens the bone matrix. It’s still not entirely clear how this happens, but the effect appears to be a result of the polyphenols contained in dried plums.  This effect is particularly of interest for older, osteopenic postmenopausal women, but also a great consideration for keeping bones healthy at any age. (Read more about it here)

The viscosity and rich flavor of dried plums make the sauce for this lightened up bread pudding taste decadent.

Sourdough Bread Pudding

Sourdough Bread Pudding with Bourbon Plum Sauce (serves 8)


  • 5 cups (1/2-inch) cubed sourdough bread (about 8 ounces; I used 6 or 7 slices)
  • 2/3 cup sweetened condensed milk
  • 1 and 1/2 cups 1% low-fat milk (use less for a drier bread pudding)
  • 1 tablespoon bourbon
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs

For the Plum Sauce:

  • 1/2 cup California Dried Plums
  • 1 tablespoon unsalted butter
  • 3 tablespoons bourbon
  • 1/4 cup sweetened condensed milk
  • 3/4 cup 1% low-fat milk (or more for a thinner sauce)


  • 1/3 cup chopped pecans, lightly toasted


1. Preheat oven to 350°.

2. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.

3. In a mixing bowl whisk together sweetened condensed milk, 1% milk, bourbon, vanilla extract, salt, and eggs. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.

4. For a thick bread pudding, spoon the bread mixture into a 9 x 5  inch loaf pan coated with cooking spray. For a shallow bread pudding, spoon into a 9 x 9 inch cake pan.  Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean.

5. To prepare sauce, combine dried plums, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer for 2 minutes. Stir in sweetened condensed milk and 3/4 cup low-fat milk. Simmer for 10 minutes. Remove pan from heat. Allow to cool for 5 minutes.

6. Transfer the sauce and plums to a blender and pulse until smooth. Add additional milk until desired consistency is achieved. Serve warm sauce with bread pudding and sprinkle with chopped pecans.

Sourdough Bread Pudding with Bourbon Plum Sauce

The dried plums work wonders in this recipe! You can get away with using a lot less sugar and fat in the sauce because of their natural sweetness and creamy consistency when blended. The smoky sweet flavor of prunes pairs well with bourbon and is offset by the subtle tanginess of the sourdough bread. Just a few bites will be enough to satisfy your sweet tooth! I hope you’ll make this for Mother’s Day or another special occasion.

Sourdough Bread Pudding with Bourbon Plum Sauce

I’m off to the Gilcrease Orchard with friends tomorrow morning to harvest some seasonal veggies. You read that right; vegetables grown in the desert! They should have asparagus, beets, carrots, kale, zucchini, and summer squash tomorrow. After the “field trip,” we’re going to workout in matching black and yellow outfits. My friends are so awesome. CAN’T WAIT! It should be a fun weekend!

Become a California dried plum lover! Check out the other contest entries:

Carrot Cake Protein Pancakes with Greek Yogurt Cream Cheese Frosting

How can something so healthy taste so decadent? I don’t understand it, but I’m so excited to share this recipe with you! I’m always looking for tasty ways to use up the leftover pulp from my juicer. This recipe is perfect for using up carrot or carrot/apple pulp! You can even freeze the pulp in a sandwich bag if you want to make this pancake recipe another time. 

For 5-6 pancakes (serves 2)

1 cup grated carrot (or 1 cup carrot pulp from a juicer)
1 cup skim or almond milk
1 egg or 2 egg whites
1 tablespoon lemon juice
1 tablespoon brown sugar Splenda blend
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg Dash  ground cloves
1 teaspoon vanilla extract
1 scoop vanilla whey protein isolate 1/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Icing:
2 ounces Greek yogurt cream cheese
1-2 tablespoons milk
2-3 packets stevia
1/2 teaspoon vanilla extract
1/4 teaspoon grated orange rind

1. Combine all ingredients from grated carrot down to vanilla extract in a large mixing bowl. Whisk together and allow to sit for 5 minutes to absorb liquid.
2. In a separate bowl, stir together remaining dry ingredients (protein powder through salt).
3. Add the dry ingredients to the wet ingredients and stir together to incorporate.
4. Cook the pancakes on a lightly greased pan or griddle, flipping carefully when bubbles begin to form around the edges.
5. To make the icing, combine icing ingredients in a small bowl and mix well using a fork or whisk until smooth.
6. Serve pancakes topped with icing and chopped nuts.

Yes, they’re as tasty as they look! I hope you’ll try them out!

Half the recipe= 280 calories, 5 g fat, 24 g protein, 34 g carbs