Blueberry- Walnut Coffee cake
- Number of Servings: 8
Ingredients
1 1/4 cups all-purpose flour1/3 cup Splenda3 tbsp granulated sugar1/2 tsp grated lemon peel1/2 tsp baking powder1/2 tsp baking soda1/4 tsp salt1/8 tsp ground nutmeg2/3 low-fat buttermilk1/4 cup Egg Beaters2 tbsp canola oil1 cup frozen blueberries, thawed3 tbsp chopped walnuts1 tsp powdered sugar
1. Preheat oven to 350 degrees F.
lightly coat 9-inch round baking pan with non stick cooking spray.
2. Combime flour, Splenda, granulated sugar, lemon peel, baking powder, baking soda, salt and nutmeg in large bowl.
3. Combine buttermilk, Egg Beaters and canola oil in a small bowl. stir into flour mixture just until moistened. Gently add in blueberries.
4. Spread mixture into prepared pan. springle with walnuts. Bake 30-35 minutes. remove and cool for 10 minutes.
5. Once cool, sprinkle with powdered sugar and cut into 8 slices. Serve warm
Number of Servings: 8
Recipe submitted by SparkPeople user E.FERGUSON.
lightly coat 9-inch round baking pan with non stick cooking spray.
2. Combime flour, Splenda, granulated sugar, lemon peel, baking powder, baking soda, salt and nutmeg in large bowl.
3. Combine buttermilk, Egg Beaters and canola oil in a small bowl. stir into flour mixture just until moistened. Gently add in blueberries.
4. Spread mixture into prepared pan. springle with walnuts. Bake 30-35 minutes. remove and cool for 10 minutes.
5. Once cool, sprinkle with powdered sugar and cut into 8 slices. Serve warm
Number of Servings: 8
Recipe submitted by SparkPeople user E.FERGUSON.
Nutritional Info Amount Per Serving
- Calories: 159.1
- Total Fat: 5.8 g
- Cholesterol: 0.8 mg
- Sodium: 218.4 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.6 g
- Protein: 3.9 g
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