Blueberry Breakfast Cake
- Number of Servings: 14
Ingredients
Topping:1 cup oats1/2 cup sugar6 tablespoons melted butter1/2 teaspoon cinnamonCoffee cake:1/4 c (4 Tablespoons) butter1/4 c applesauce, unsweetened1 cup sugar2 eggs, lightly beaten8 oz. fruit yogurt ( i used Stonyfield Farm Strawberry )1 teaspoon vanilla1 1/2 c. flour3/4 c. oats2 teas. baking powder1/2 teas. baking soda1/2 c. frozen blueberries
Heat oven to 350 degrees F. Grease a 9x13" pan with cooking spray. Combine topping ingredients in a bowl; set aside.
For cake, beat butter, applesauce and sugar until creamy. Add eggs, yogurt and vanilla; beat well. Add combined flour, oats, baking powder and baking soda; mix until dry ingredients are moistened. Spread into prepared pan. Sprinkle blueberries evenly over batter, then topping over blueberries. Bake approx. 35-38 min. till golden and knife inserted comes out clean. Serve warm.
Makes 14 servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CARESINGS.
For cake, beat butter, applesauce and sugar until creamy. Add eggs, yogurt and vanilla; beat well. Add combined flour, oats, baking powder and baking soda; mix until dry ingredients are moistened. Spread into prepared pan. Sprinkle blueberries evenly over batter, then topping over blueberries. Bake approx. 35-38 min. till golden and knife inserted comes out clean. Serve warm.
Makes 14 servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CARESINGS.
Nutritional Info Amount Per Serving
- Calories: 266.3
- Total Fat: 9.7 g
- Cholesterol: 52.2 mg
- Sodium: 192.2 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 2.8 g
- Protein: 4.1 g
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