Berry Coffee Cake


Cake Batter:

3/4 cup light sour cream

1/4 cup unsweetened apple sauce

2 tbsp granulated sugar

1 large egg

1 large egg white

1/2 cup Splenda granulated sweetner

1 1/2 cups all-purpose flour

3/4 tsp baking soda

1 tsp baking powder

3 tbsp margarine or butter

1 cup fresh blueberries (1/2 pint)


1/3 cup all-purpose flour

2 tbsp brown sugar

2 tbsp Splenda granulated sweetner

2 tbsp margarine or butter, melted


  1. Preheat the oven to 350 degrees. Lightly coat an 8-inch square baking pan with nonstick baking spray.
  2. For the cake batter, in a medium bowl whisk together the sour cream, applesauce, sugar, egg, egg white, and sweetner.
  3. In a large bowl, combine the flour, baking soda, and baking powder. Using your fingertips, a pastry blender, or two knives, cut margarine into flour mixture until crumbly. Create a well in the center and pour in the sour cream mixture. Add blueberries and mix gently with a large spoon or spatula until blended. Spoon the batter into prepared baking pan.
  4. For the topping, in a small bowl, combine all the ingredients with a fork until mixture is crumbly. Sprinkle the mixture evenly over the batter.
  5. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
NUTRITION INFO PER SERVING: 220 calories, carbohydrate 31g (sugars 10g), total fat 8g (sat fat 3g)

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