Blueberry Cream-Cheese Coffee Cake (Low Fat)
This low-fat version blueberry cream cheese coffee cake tastes delicious and super moist. By using most whole wheat flour, some olive oil, apple sauce and a bit butter makes a much healthier cake that still has great flavor and texture.
or light olive oil, grape seed oil
cream cheese (reduced-fat)
1 package, softened
frozen or fresh
Preheat oven to 350℉ (180℃).
In a large bowl, whisk together sugar, oil, apple sauce and butter until well blended.
Add eggs, cream cheese and milk, whisk until well mixed.
In a separate bowl, combine flours, the baking powder, salt and lemon zest.
Pour liquid mixture into flour mixture. Stir with a wooden spoon until just incorporated and moistened.
Fold in blueberries gently.
Pour into a well greased 9-by-13-by-2-inch pan.
Bake for 45 to 50 minutes or until a wooden skewer inserted into center comes out clean.
Let cool in pan on wire rack.
Cut into squares and serve warm, at room temperature or chilled.