BLUEBERRY COFFEE CAKE
Makes 18 Servings @ 3 PointsPlus™ OR
Makes 15 Servings @ 4 PointsPlus™
1/2 cup packed brown sugar1/2 cup all-purpose flour
2 tsp ground cinnamon
1/2 tsp allspice
1/3 cup cold light butter, cut into pieces
Cake:1/3 cup light butter, softened
1/3 cup Splenda granulated
1/2 cup fat-free egg substitute
2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
3/4 cup fat-free milk
2 cups fresh blueberries
Preheat oven to 375º. Spray an 11 x 8” baking dish; set aside.
For Streusel Topping:In a large bowl, cut together all the ingredients using a pastry blender or 2 butter knives until the mixture resembles coarse crumbles. Set aside.
For the Cake:
In a large bowl, beat together the butter and Splenda until well combined. Add eggs and vanilla; beat until well mixed.
In a medium bowl, mix flour and baking powder. Add to butter mixture alternately with the milk. Gently stir in the blueberries.
Pour in the baking dish. Sprinkle (see MY SPIN) with the Streusel Topping.
Bake 30 minutes or until the cake pulls away from the sides of the baking dish. Cool in the baking dish on a wire rack.
|Fresh out of the oven.....blueberries still bubbling!|
MY SPIN: I actually used a little more than 2 cups of blueberries which won't add to the PointsPlus™ value. Where it says to 'sprinkle' with the Streusel Topping....it doesn't sprinkle......just put little bits here and there carefully on the batter.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***