Lightened-Up Blueberry Coffee Cake allows you to have something sweet with your morning cup of coffee without the guilt. Made with unsweetened applesauce, low-fat milk, SPLENDA® Brown Sugar Blend, and fresh blueberries, it is a satisfying treat that is easy on the waistline.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12
Author Christin Mahrlig
Ingredients
1 1/2cupsall-purpose flour
1/4cupplus 2 tablespoons SPLENDA® Brown Sugar Blend
2teaspoonsbaking powder
1/2teaspoonsalt
1/2teaspooncinnamon
2large eggs
1/3cupapplesauce
1/2cupmilk
1teaspoonvanilla extract
1cupblueberries
Topping
1/3cupall-purpose flour
3tablespoonsSPLENDA® Brown Sugar Blend
1/2teaspooncinnamon
4tablespoonsbutter
1/3cupchopped walnuts
Instructions
Preheat oven to 350 degrees.
In a medium bowl, stir together flour, 1/4 cup plus 2 tablespoons SPLENDA® Brown Sugar Blend, baking powder, salt, and 1/2 teaspoon cinnamon.
In another bowl, whisk together eggs, applesauce, milk, and vanilla extract until well combined.
Add wet ingredients to dry and stir just until combined. Fold in blueberries.
Pour batter into a greased 9-inch square pan.
In a small bowl combine 1/3 cup flour, 3 tablespoons SPLENDA® Brown Sugar Blend, and cinnamon. Cut in butter until crumbly. Stir in walnuts. Scatter mixture evenly on top of batter. Bake for approximately 25 minutes.