Blueberry Coffeecake
 
Prep time
Cook time
Total time
 
A light, fluffy, healthy cake chock full of juicy blueberries.
Serves: 12 Slices
Ingredients
  • 11/2 cup whole wheat pastry flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 tbsp coconut oil (melted) or canola oil
  • 2½ tbsp unsalted butter, room temperature
  • ⅓ cup sugar (I used ½ cup NuNaturals Presweet Tagatose)
  • ¼ cup egg substitute or 1 egg
  • 1 tsp vanilla extract
  • ½ cup unsweetened coconut milk or non-fat milk
  • 1 cup blueberries, fresh or frozen
  • 1 tbsp. Turbinado sugar (Sugar in the raw)
Instructions
  1. Preheat the oven to 375°F.
  2. Spray a 8-inch square baking dish with cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and salt; set a side.
  4. Using an electric mixer, beat the coconut oil, butter and sugar. Beat in the vanilla extract and egg until blended.
  5. Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.
  6. Spread the batter in the prepared baking dish. Lay 1 cup blueberries on the batter and sprinkle with turbinado sugar.
  7. Bake the cake for 20-23 minutes or until it is golden brown.
Notes
Calorie per slice using NuNaturals Presweet Tagatose: 124, Fat: 5.5, Cholesterol: 6.5, Sodium: 154, Potassium: 15.6, Carbs: 22.3, Fiber: 2.3, Sugar: 2.1, Protein: 2.6

Calorie per slice using Sugar: 133, Fat: 5.5, Cholesterol: 6.5, Sodium: 154, Potassium: 15.6, Carbs: 19.8, Fiber: 2.3, Sugar: 7.6, Protein: 2.6
Nutrition Information
Serving size: 1 Slice
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/05/12/blueberry-coffee-cake-sundaysupper/