Louisiana Blueberry Streusel Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/2 cup Butter, salted 3/4 cup Sucanat 2 Eggs, large 2 Egg whites, large 1 tsp Pure Vanilla Extract1 cup White Flour3/4 cup Whole Wheat Flour 2 tbsp Flax Seed, ground2 tbsp Wheat Germ 2 cup Blueberries, fresh 1 cup Sour Cream, reduced fat 1 tsp Baking Soda Topping:1 1/2 cup Brown Sugar 1 cup Pecans, chopped4 tsp Cinnamon, ground
Preheat oven to 350 degrees.
Beat Sucanat and butter until light and fluffy. Beat in eggs, egg whites and vanilla. Gradually beat in flour mixture, on low speed, until well mixed. In a separate bowl mix together the sour cream and baking soda and then add to main mixture; mix well. Spread half the batter into a greased 13x9 inch pan. Sprinkle evenly with the blueberries.
Using another bowl mix brown sugar, cinnamon and pecans; sprinkle half evenly over blueberries. Spoon dollops of remaining batter evenly over all and then spread carefully. Sprinkle evenly with remaining topping mixture. Bake about 40 - 50 minutes or until wooden toothpick inserted in center comes out clean. Best served warm
Serving Size: Makes 20 servings of approximately 2" square
Beat Sucanat and butter until light and fluffy. Beat in eggs, egg whites and vanilla. Gradually beat in flour mixture, on low speed, until well mixed. In a separate bowl mix together the sour cream and baking soda and then add to main mixture; mix well. Spread half the batter into a greased 13x9 inch pan. Sprinkle evenly with the blueberries.
Using another bowl mix brown sugar, cinnamon and pecans; sprinkle half evenly over blueberries. Spoon dollops of remaining batter evenly over all and then spread carefully. Sprinkle evenly with remaining topping mixture. Bake about 40 - 50 minutes or until wooden toothpick inserted in center comes out clean. Best served warm
Serving Size: Makes 20 servings of approximately 2" square
Nutritional Info Amount Per Serving
- Calories: 244.2
- Total Fat: 11.3 g
- Cholesterol: 35.7 mg
- Sodium: 120.9 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 2.2 g
- Protein: 3.6 g
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