Blueberry Coffee Cake
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 199.9
- Total Fat: 9.2 g
- Cholesterol: 42.9 mg
- Sodium: 232.0 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 3.1 g
- Protein: 6.3 g
View full nutritional breakdown of Blueberry Coffee Cake calories by ingredient
Introduction
Substitute any frozen fruit for the blueberries. Try leftover apple pie filling too! This time I used cranberries, but that changes often Substitute any frozen fruit for the blueberries. Try leftover apple pie filling too! This time I used cranberries, but that changes oftenNumber of Servings: 9
Ingredients
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Cake:
1/4 cup butter
1/4 cup unsweetened applesauce
1/4 cup sugar
1 egg
1 cup whole wheat flour plus 2 Tbsp
1 scoop vanilla protien powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat milk
1 cup frozen blueberries, microwaved for 1-2 minutes
Topping:
3 Tbsp brown sugar
1/2 tablespoon butter, melted
3/4 teaspoons cinnamon
1/4 cup chopped pecans
Directions
For the cake:
Cream butter, applesauce and sugar together; stir in egg. Mix flour, protein powder, baking powder and salt together. Add to butter mixture, alternating with milk. Pour half the mixture into an 8 by 8 inch greased pan. Cover with blueberries. Pour remaining batter over fruit.
Topping:
Mix all ingredients together and sprinkle on top of batter. Bake at 350 for 40-50 minutes.
Cream butter, applesauce and sugar together; stir in egg. Mix flour, protein powder, baking powder and salt together. Add to butter mixture, alternating with milk. Pour half the mixture into an 8 by 8 inch greased pan. Cover with blueberries. Pour remaining batter over fruit.
Topping:
Mix all ingredients together and sprinkle on top of batter. Bake at 350 for 40-50 minutes.
