Blueberry Coffee Cake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Blueberry Coffee Cake calories by ingredient
Introduction
Rich textured, decadent tasting treat for breakfast or afternoon coffee! Rich textured, decadent tasting treat for breakfast or afternoon coffee!Number of Servings: 8
Ingredients
-
1 cup (8 oz) granulated sugar
1/2 cup (3 1/2 oz) brown sugar
8 oz non-fat cream cheese, softened
2 tbsp butter
3 egg whites (or equivalent egg substitute)
1 tsp pure vanilla extract
2 cups flour (preferably unbleached)
2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp salt
2 cups (8 oz) blueberries, fresh (can use frozen, thawed)
Directions
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.