blueberry coffee cake with crumble topping

Name: Blueberry Coffee Cake with Crumble Topping
Yield: 9
Cuisine: American
Ingredients: - for the crumble topping:; 1/4 cup(s) rolled oats; 1/4 cup(s) ap flour; 2 tablespoon(s) unsalted butter; 2 tablespoon(s) canola oil; 1/4 cup(s) splenda no calorie sweetener (granulated sugar works fine too); 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) salt; ## DRY INGREDIENTS; 1-1/2 cup(s) ap flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; ## WET INGREDIENTS; 6 tablespoon(s) unsalted butter softened; 2 tablespoon(s) canola oil; 1 cup(s) splenda no calorie sweetener (granulated sugar works fine too); 1/4 cup(s) fat free half and half; 1/2 cup(s) light sour cream; 2 - large eggs; 1 teaspoon(s) pure vanilla extract; 1 pint(s) fresh blueberries washed and patted dry

(1 RATING)

117 Pinches 4 Photos

Linda Dalton

Coconut Creek, FL

Updated on Mar 18, 2012

When blueberries are on sale, this cake gets made. I use light sour cream, fat free half and half and Splenda no calorie sweetener, but it's still a very rich indulgence.

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method Bake

yield 9 serving(s)

Ingredients

- for the crumble topping:
1/4 cup rolled oats
1/4 cup ap flour
2 tablespoons unsalted butter
2 tablespoons canola oil
1/4 cup splenda no calorie sweetener (granulated sugar works fine too)
1 teaspoon ground cinnamon
1/4 teaspoon salt
DRY INGREDIENTS
1-1/2 cup ap flour
2 teaspoons baking powder
1/2 teaspoon salt
WET INGREDIENTS
6 tablespoons unsalted butter softened
2 tablespoons canola oil
1 cup splenda no calorie sweetener (granulated sugar works fine too)
1/4 cup fat free half and half
1/2 cup light sour cream
2 - large eggs
1 teaspoon pure vanilla extract
1 pint fresh blueberries washed and patted dry

How To Make blueberry coffee cake with crumble topping

Step 1

Pre heat oven to 350 degrees. Prepare an 8x8 inch pan with cooking spray and dust lightly with flour. Place blueberries in a strainer and sprinkle with a T of flour. Shake out excess flour. This coating will prevent the blueberries from sinking to the bottom of the cake. Set berries aside.

Step 2

I like to prepare the topping first. In small bowl combine all crumble/topping ingredients and set aside. In mid size bowl combine dry ingredients and whip with a whisk to incorporate. Set aside.
Step 3

In large bowl, with hand mixer combine butter, canola oil and Splenda and mix until smooth, about 2-3 minutes. Add eggs one at a time and mix, then add vanilla, sour cream and half and half. Combine well. Add the dry ingredients to the wet in two batches, scraping down the sides of the bowl as you go and mix until smooth.
Step 4

Fold in blueberries and pour batter into prepared pan. Sprinkle the prepared topping on the cake and press down lightly with your clean hands to make it stick to the batter. Bake 35-40 minutes and remove to cooling rack. Let cool at least 30 minutes before you dig in. Slice into 9 portions.
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