Sunday, April 3, 2011

Blueberry Crumb Coffee Cake



serves 16 ( not overly sweet…just right) 4 points +


  • ¾ low-fat buttermilk
  • ¼ c. unsweetened applesauce
  • ½ c. sugar
  • 1 egg
  • 1 egg white
  • 1-½ c. flour
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • 3 T. butter
  • 1 c. fresh blueberries


Topping:

  • ⅓ c. flour
  • 2 T. brown sugar
  • 2 T. granulated sugar
  • ¼ tsp. cinnamon
  • 2 T. butter, melted


Preheat oven to 350 and spray an 8 or 9" square baking pan with cooking spray.
In a medium bowl, whisk together the first 5 ingredients.
In another bowl, combine the flour, baking powder and baking soda. Cut in butter so that coarse crumbs form. Stir wet ingredients into dry ingredients, then carefully stir in blueberries. Transfer batter to prepared pan.
For topping, combine flour, sugars and cinnamon. Stir in melted butter. Sprinkle evenly over top of the cake batter. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature.

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