low-fat blueberry, sour cream coffeecake

★★★★★ 1 Review
smonfils avatar
By sherry monfils
from worcester, MA

I adapted this from one of my regular recipes for coffeecake and it tastes just the sam, if not better! Calories: 220 Fat: 8 grams Carbs: 31 Sugar: 8 grams

★★★★★ 1 Review
serves 9
prep time 20 Min
cook time 25 Min

Ingredients For low-fat blueberry, sour cream coffeecake

  • 3/4 c
    light sour cream
  • 1/4 c
    unsweetened applesauce
  • 2 Tbsp
    sugar
  • 1 lg
    egg
  • 1
    egg white
  • 1/2 c
    splenda sweetener
  • 1-1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 3 Tbsp
    butter, room temp.
  • 1 c
    fresh blueberries
  • 1/3 c
    all purpose flour
  • 2 Tbsp
    packed light brown sugar
  • 2 Tbsp
    spleda sweetener
  • 2 Tbsp
    melted butter
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How To Make low-fat blueberry, sour cream coffeecake

  • 1
    Heat oven to 350. Spray a 8" square baking pan w/ cooking spray. In medium bowl, whisk together sour cream, applesauce, sugar, egg, egg white and Splenda sweetener.
  • 2
    In lg bowl combine flour, baking powder and baking soda. Cut butter in until crumbly. Make a well in center of mix. Pour in sour cream mix. Add blueberries and gently blend together. Spoon batter into pan.
  • 3
    To make topping, in bowl, combine 1/3 cup flour, brown sugar, Splenda and melted butter until crumbly. Sprinkle evenly over batter. Bake 25 mins, or until toothpick inserted in center comes out clean.

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