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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low cal blueberry coffee cake Ingredients:
2 tablespoons flour |
1 cup flour |
2 tbsp splenda brown sugar |
2 tablespoons butter |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cardamom |
1/2 cup all-purpose flour |
6.19 g sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
16 oz fage |
1 teaspoon vanilla extract |
1/2 cup eggbeaters |
2 cups blueberries |
1/3 cup sliced almonds |
Directions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside.
2. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a small bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.
3. Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside.
4. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined.
5. Gently fold in 1 cup of the blueberries.
6. Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds.
7. Bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.
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