Blueberry Almond Coffee Cake Low Fat Food

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY-ALMOND COFFEE CAKE (LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• Lightly spoon flour into dry measure, level with knife. Combine first 5 ingredients in large bowl, add 2/3 Cup of the blueberries, toss well.
• Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
• Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
• Combine almonds, brown sugar and cinnamon, sprinkle over blueberries. Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.
• 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.

LOW CARB BLUEBERRY COFFEE CAKE

Steps:

• In a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. Mix well, and press into a greased 9" baking dish. Slice the cream cheese into about 1/4" slices, and lay on top of the cinnamon layer. Top this layer with the blueberries.
• In another bowl, combine the remaining 2 cups almond flour, 1/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. Mix well, and spoon the mixture on top of the cream cheese. Sprinkle the top with 1/4 cup splenda mixed with 1/2 teaspoon of cinnamon if desired.
• Bake in a preheated 350 degree oven for 35 minute.
• Enjoy!

LOW-FAT COFFEE CAKE

Steps:

• In a medium bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg whites, applesauce and milk. Add to dry ingredients. Pour into a 9-in. square baking pan that has been coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

BLUEBERRY ALMOND COFFEECAKE

Steps:

• Preheat oven to 350 degrees F. Grease an 8-inch square baking dish. Set aside.
• Combine flour, baking powder and salt in a small bowl. Set aside.
• Beat butter at medium speed with an electric mixer until creamy. Add 1 cup SPLENDA® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
• Beat egg white with a fork; add 3 tablespoons SPLENDA® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
• Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.