Less Pudge Blueberry Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a modified recipe from one I found in an old muffin cookbook. I adjusted some of the ingredients to remove some of the fat and cholesterol content...but I still bake with butter so beware. Now with this said - this is NOT a diet cake - cake is cake and still holds calories - this is just my version of a reduced fat version. NOTE: If using frozen blueberries for this recipe DO NOT thaw before adding to the batter. Ingredients:
1/3 cup butter, softened |
3/4 cup sugar |
1/2 cup egg substitute (equivalent of 2 large eggs) |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup fat free sour cream |
1 cup blueberries (fresh or frozen but if using frozen see note in description) |
3 tablespoons sugar |
2 teaspoons cinnamon |
Directions:
1. Spray a 10-inch flute tube pan with cooking spray and then dust lightly with flour.
2. In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes.
3. Beat in the egg substitute and vanilla.
4. In another bowl, combine the flour, baking powder, baking soda and salt.
5. Add dry ingredients to the egg mixture alternately with the sour cream.
6. Gently fold in the blueberries.
7. In a small bowl, combine the topping ingredients.
8. Spoon half of the batter into the prepared pan.
9. Sprinkle half of the topping ingredients over this layer.
10. Spoon the remaining half of batter into the pan and top the batter with the remaining topping mixture.
11. Bake at 350F for 40-50 minutes or until a pick comes out clean.
12. Cool cake for 10 minutes before removing from pan to a wire rack to cool.
13. Before serving, dust with confectioners' sugar if desired.
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