Low-fat blueberry, sour cream coffeecake
By
sherry monfils
@smonfils
1
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
Calories: 220
Fat: 8 grams
Carbs: 31
Sugar: 8 grams
Ingredients
- 3/4 c
- light sour cream
- 1/4 c
- unsweetened applesauce
- 2 Tbsp
- sugar
- 1 large
- 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
How to Make Low-fat blueberry, sour cream coffeecake
- 1Heat 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.
- 2In 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.
- 3To 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.
About Low-fat blueberry, sour cream coffeecake
Course/Dish: Cakes, Fruit Desserts
Other Tag: Healthy
