Blueberry Coffee Cake w/ Struesel

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 309.1
  • Total Fat: 12.3 g
  • Cholesterol: 69.7 mg
  • Sodium: 181.8 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.8 g

View full nutritional breakdown of Blueberry Coffee Cake w/ Struesel calories by ingredient
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Introduction

This is super moist and a real treat. To make it lower in fat, you can substitute the oil for more applesauce and substitute all 0% yogurt for the sour cream. This is super moist and a real treat. To make it lower in fat, you can substitute the oil for more applesauce and substitute all 0% yogurt for the sour cream.
Number of Servings: 12

Ingredients

    c butter + 2 Tbsp oil + 2 Tbsp applesauce
    c sugar, cup brown sugar, cup splenda
    3 eggs, lightly beaten
    1 tsp baking powder
    1/4 tsp salt
    1 tsp baking soda
    1.5 c. flour, unsifted + 0.5 c whole white wheat flour
    1 c. sour cream (I used half sc and half 0% fage yogurt)
    2 c. fresh or frozen blueberries
    topping:
    1/2 c. brown sugar, packed
    1/4 c. butter, room temp
    3 tbsp flour
    c rolled oats
    1 tsp cinnamon

Directions

Preheat oven to 350. Cream butter and sugar; add eggs. In separate bowl, mix baking powder, baking soda, flour and salt. Mix in the flour and sour cream/yogurt, alternating. Fold in blueberries. Pour into greased 13x9 pan.
Topping: Mix together flour, sugar, and oats. Add butter in small pieces. Work butter in with hands until mixture is crumbly. Sprinkle on top. Bake for 35 minutes.



Serving Size: Makes approx. 12 - 4"x 2" squares

Number of Servings: 12

Recipe submitted by SparkPeople user LUSCIOUS02.

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