Best Ever Blueberry Coffee Cake (Low Fat)
A delicious and moist blueberry coffee cake. By using most whole wheat flour, some vegetable oil, apple sauce and a small amount of butter makes this cake contain much less fat and more fibre without losing any yumminess.
cream cheese (reduced-fat)
if you have a sweeter tooth, add 1/4 cup extra sugar :)
fresh or frozen
Preheat oven to 350℉ (180℃).
Well grease a 13 x 9 x 2 inch baking pan; set aside.
In small bowl mix together flour, baking powder and salt with a fork; set aside.
In a large bowl whisk together cream cheese, canola oil, butter and applesauce until creamy and smooth, 2 to 3 minutes.
Add the sugar, and keep whisking until well mixed.
Add the eggs one at a time, whisking well after each adding.
Add the vanilla extract, and whisk well.
Add the flour, and stir with a wooden spoon until just incorporated and no dry spots remain.
Very gently fold in blueberries, the batter will be very thick.
Pour into the prepared baking pan and smooth the top with a spatula.
In small bowl with a fork mix together 3 tablespoons sugar and the cinnamon.
Sprinkle over batter.
Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack.
Serve warm, at room temperature or chilled.
Note: The recipe can be easily scaled down, if you want to half the recipe, just use half amount of each ingredient, then bake in a well greased 8 by 8-inch baking pan for same amount of the time.