Blueberry Coffee Cake

BLUEBERRY COFFEE CAKE

INGREDIENTS

MAIN CAKE

5 Tbsp butter, softened and cut into pieces

3/4 cup Splenda

1 large egg

1/2 tsp. vanilla extract

2 cups flour

2 1/4 tsp. baking powder

1/2 tsp. salt

3/4 cup 1% milk

2 cups fresh blueberries

TOPPING

6 Tbsp butter, softened and cut into pieces

1/2 cup Splenda

1/2 tsp. Cinnamon

1/2 cup flour

1/4 tsp. salt

INSTRUCTIONS

Preheat oven to 350 degrees.

Cream 5 Tbsp butter (cut up) with sugar until blended. Add vanilla and egg and mix until combined. 

In separate bowl, whisk together flour, baking powder and salt. Add to butter, sugar, vanilla, and egg mixture, mixing well and scraping bowl. Mixture will be fine crumbles.

Add milk and mix on medium to high speed. Mixture will be thick, like loose bread dough. 

Fold in fresh blueberries and then pour into 9 by 13 inch pan and spread out with a baking spatula. 

Prepare topping by adding all ingredients for topping into a bowl and mixing with either a pastry cutter or two knives until mixture is crumbly. Pour over the top of the blueberry dough.

Bake for 40 to 45 minutes or until golden brown and sprinkle very lightly with a touch more Splenda. Cut into 12 uniform pieces and serve.

Each piece is approximately 230 calories.