Blueberry Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Topping:1/2 c Splenda1/3 c All purpose flour1/2 tsp cinnamon1/4 c margarine, softenedCake:2 c All purpose flour3/4 c Splenda1/4 c shortening3/4 c 2% milk1 lg egg2 1/2 tsp baking powder3/4 tsp salt1 1/2 c frozen blueberries-thawed and drainedGlaze:1/2 c powdered sugar1/4 tsp vanilla1-2 tsp HOT water
Heat oven to 375 (for high alt 350). Grease bottom and sides of 9x3" spring-form pan (shortening or cooking spray). In small bowl combine all ingredients for topping until crumbly. Set aside.
In large mixing bowl combine all ingredients for cake EXCEPT blueberries, beat for about 30 seconds with spoon, fold in blueberries. Spread batter into pan and sprinkle toppping evenly over batter.
Bake 40-50 minutes (35-45 for high alt) or until toothpick inserted comes out clean. Cool 10 minutes, release spring on pan to pull away from sides, remove.
In small bowl mix glaze ingredients until smooth and drizzle over top of warm cake.
Number of Servings: 8
Recipe submitted by SparkPeople user NKEYSER.
In large mixing bowl combine all ingredients for cake EXCEPT blueberries, beat for about 30 seconds with spoon, fold in blueberries. Spread batter into pan and sprinkle toppping evenly over batter.
Bake 40-50 minutes (35-45 for high alt) or until toothpick inserted comes out clean. Cool 10 minutes, release spring on pan to pull away from sides, remove.
In small bowl mix glaze ingredients until smooth and drizzle over top of warm cake.
Number of Servings: 8
Recipe submitted by SparkPeople user NKEYSER.
Nutritional Info Amount Per Serving
- Calories: 285.3
- Total Fat: 10.6 g
- Cholesterol: 32.3 mg
- Sodium: 432.9 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 1.9 g
- Protein: 5.5 g
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