Blueberry Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup (8 oz) granulated sugar1/2 cup (3 1/2 oz) brown sugar8 oz non-fat cream cheese, softened2 tbsp butter3 egg whites (or equivalent egg substitute)1 tsp pure vanilla extract2 cups flour (preferably unbleached)2 tsp baking powder1/4 tsp ground nutmeg1/4 tsp salt2 cups (8 oz) blueberries, fresh (can use frozen, thawed)
Preheat oven to 350 degrees. Coat a bundt pan or 9" x 13" baking pan with nonstick spray.
In a large bowl using electric mixer (or by hand), beat sugar, brown sugar, cream cheese and butter until creamy. Add the egg whites and vanilla and beat until smooth. In a small bowl, combine the flour, baking powder, nutmeg and salt. Stir the flour mixture into the cream cheese mixture. Fold in the blueberries. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 1 hour in a bundt pan and about 35 minutes in a baking pan. Cool 10 minutes. Invert onto cake plate; Dust with powdered sugar.
To serve, cut into 8 pieces. One serving is 1 piece.
Number of Servings: 8
Recipe submitted by SparkPeople user TSISQUAUSDI.
In a large bowl using electric mixer (or by hand), beat sugar, brown sugar, cream cheese and butter until creamy. Add the egg whites and vanilla and beat until smooth. In a small bowl, combine the flour, baking powder, nutmeg and salt. Stir the flour mixture into the cream cheese mixture. Fold in the blueberries. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 1 hour in a bundt pan and about 35 minutes in a baking pan. Cool 10 minutes. Invert onto cake plate; Dust with powdered sugar.
To serve, cut into 8 pieces. One serving is 1 piece.
Number of Servings: 8
Recipe submitted by SparkPeople user TSISQUAUSDI.
Nutritional Info Amount Per Serving
- Calories: 379.6
- Total Fat: 6.8 g
- Cholesterol: 18.8 mg
- Sodium: 348.7 mg
- Total Carbs: 74.8 g
- Dietary Fiber: 1.8 g
- Protein: 7.4 g
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