Low-fat blueberry, sour cream coffeecake

Name: Low-fat blueberry, sour cream coffeecake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 9
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

Low-fat Blueberry, Sour Cream Coffeecake Recipe

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By sherry monfils
@smonfils

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

25 Min

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
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How to Make Low-fat blueberry, sour cream coffeecake

Step-by-Step

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.
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.
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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