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Blueberry Crunch Coffee Cake (Healthier Version)

 
Blueberry Crunch Coffee Cake (Healthier Version)
27

Using whole wheat flour, applesauce and grapeseeds oil makes this coffee cake super moist and delicious.

Yield

12

servings

Prep

20

min

Cook

30

min

Ready

60

min

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

2 tablespoons vegetable oil
grapeseed oil, or canola oil
1 tablespoon applesauce
cup sugar
1 large eggs
cup milk
1/3 cup milk
½ teaspoon vanilla extract
1 cup whole-wheat flour
or half whole wheat and half white flour
1 teaspoon baking powder
1 tablespoon butter
2 cups blueberries
fresh or frozen
Topping
1 tablespoon butter
¼ cup brown sugar
*
¼ cup whole-wheat flour
½ teaspoon cinnamon

Directions

Preheat oven to 350℉ (180℃). Well butter a 9 by 9 or 8 by 8-inch baking pan. Set aside.

Whisk together oil, applesauce, sugar, egg, milk and vanilla extract in a bowl until well blended.

In another large mixing bowl, add flour, baking powder, and mix well.

Rub butter into flour mixture until coarse meal forms.

Pour wet ingredients into flour mixture, and stir until just moistened.

Spread batter in prepared baking pan and top with berries.

Combine topping ingredients using a fork or your finger tios.

Sprinkle mixture over berries.

Bake for about 30 minutes or until a wooden stick inserted into center comes out clean.

Let cool for a while on wire rack.

Serve warm, at room temperature or chilled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 12336% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 23mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 5%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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