Louisiana Blueberry Streusel Coffee Cake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 244.2
- Total Fat: 11.3 g
- Cholesterol: 35.7 mg
- Sodium: 120.9 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 2.2 g
- Protein: 3.6 g
View full nutritional breakdown of Louisiana Blueberry Streusel Coffee Cake calories by ingredient
Introduction
Recipe adapted from 'The Joy of Blueberries' by Theresa Millang. I added the flax seed, wheat germ and wheat flour in place of 1/2 of the white flour and also used 2 egg & 2 egg whites rather than 3 eggs. It did reduce the calories & fat somewhat while adding some additional fiber. Recipe adapted from 'The Joy of Blueberries' by Theresa Millang. I added the flax seed, wheat germ and wheat flour in place of 1/2 of the white flour and also used 2 egg & 2 egg whites rather than 3 eggs. It did reduce the calories & fat somewhat while adding some additional fiber.Number of Servings: 20
Ingredients
-
1/2 cup Butter, salted
3/4 cup Sucanat
2 Eggs, large
2 Egg whites, large
1 tsp Pure Vanilla Extract
1 cup White Flour
3/4 cup Whole Wheat Flour
2 tbsp Flax Seed, ground
2 tbsp Wheat Germ
2 cup Blueberries, fresh
1 cup Sour Cream, reduced fat
1 tsp Baking Soda
Topping:
1 1/2 cup Brown Sugar
1 cup Pecans, chopped
4 tsp Cinnamon, ground
Tips
Sucanat is an organic sweetener which is created from dried sugar cane juice (SUgar CAne NATural). You can use granulated sugar if you prefer.
Directions
Preheat oven to 350 degrees.
Beat Sucanat and butter until light and fluffy. Beat in eggs, egg whites and vanilla. Gradually beat in flour mixture, on low speed, until well mixed. In a separate bowl mix together the sour cream and baking soda and then add to main mixture; mix well. Spread half the batter into a greased 13x9 inch pan. Sprinkle evenly with the blueberries.
Using another bowl mix brown sugar, cinnamon and pecans; sprinkle half evenly over blueberries. Spoon dollops of remaining batter evenly over all and then spread carefully. Sprinkle evenly with remaining topping mixture. Bake about 40 - 50 minutes or until wooden toothpick inserted in center comes out clean. Best served warm
Serving Size: Makes 20 servings of approximately 2" square
Beat Sucanat and butter until light and fluffy. Beat in eggs, egg whites and vanilla. Gradually beat in flour mixture, on low speed, until well mixed. In a separate bowl mix together the sour cream and baking soda and then add to main mixture; mix well. Spread half the batter into a greased 13x9 inch pan. Sprinkle evenly with the blueberries.
Using another bowl mix brown sugar, cinnamon and pecans; sprinkle half evenly over blueberries. Spoon dollops of remaining batter evenly over all and then spread carefully. Sprinkle evenly with remaining topping mixture. Bake about 40 - 50 minutes or until wooden toothpick inserted in center comes out clean. Best served warm
Serving Size: Makes 20 servings of approximately 2" square