LOW-FAT BLUEBERRY, SOUR CREAM COFFEECAKE

Low-fat blueberry, sour cream coffeecake image

Provided by sherry monfils @smonfils

Categories Cakes

Number Of Ingredients 15

Previous Next

3/4 cup(s) light sour cream
1/4 cup(s) unsweetened applesauce
2 tablespoon(s) sugar
1 large egg
1 - egg white
1/2 cup(s) splenda sweetener
1-1/2 cup(s) all purpose flour
1 teaspoon(s) baking powder
3/4 teaspoon(s) baking soda
3 tablespoon(s) butter, room temp.
1 cup(s) fresh blueberries
1/3 cup(s) all purpose flour
2 tablespoon(s) packed light brown sugar
2 tablespoon(s) spleda sweetener
2 tablespoon(s) melted butter

Steps:

Heat oven to 350. Spray a 8" square baking pan w/ cooking spray. In medium bowl, whisk together sour cream, applesauce, sugar, egg, egg white and Splenda sweetener.
In lg bowl combine flour, baking powder and baking soda. Cut butter in until crumbly. Make a well in center of mix. Pour in sour cream mix. Add blueberries and gently blend together. Spoon batter into pan.
To make topping, in bowl, combine 1/3 cup flour, brown sugar, Splenda and melted butter until crumbly. Sprinkle evenly over batter. Bake 25 mins, or until toothpick inserted in center comes out clean.