Blueberry-Walnut Coffee Cake
Bake Time 30 minutes
Prep Time 10 minutes
Makes 8 servings
|1-1/4||cups all-purpose flour|
|1/3||cup sugar substitute*|
|3||tablespoons granulated sugar|
|1/2||teaspoon grated lemon peel|
|1/2||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/8||teaspoon ground nutmeg|
|2/3||cup low-fat buttermilk|
|1/4||cup cholesterol-free egg substitute|
|2||tablespoons canola oil|
|1||cup fresh blueberries|
|3||tablespoons chopped walnuts|
|1||teaspoon powdered sugar|
*This recipe was tested with sucralose-based sugar substitute.
- Preheat oven to 350°F. Lightly coat 9-inch round baking pan with nonstick cooking spray; set aside.
- Combine flour, sugar substitute, granulated sugar, lemon peel, baking powder, baking soda, salt and nutmeg in large bowl.
- Combine buttermilk, egg substitute and oil in small bowl. Stir into flour mixture just until moistened.
- Gently fold in blueberries. Spread into prepared pan. Sprinkle with walnuts. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Remove to wire rack. Cool 10 minutes. Cut into 8 wedges. Sprinkle with powdered sugar. Serve warm.
|Serving Size:||1 wedge (1/8 of total recipe)|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||30 %|
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