Berry Wheat Coffee Cake Recipe

Name: Berry Wheat Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups raspberries (see above); ¼ cup water; ¼ cup Splenda granular, sugar substitute; 2 tablespoons cornstarch; ⅔ cup flour; ⅔ cup wheat flour; ¾ cup Splenda granular, sugar substitute; ½ teaspoon baking powder; ¼ teaspoon baking soda; 2 tablespoons butter (cold); 2 tablespoons baby food (pear or prune flavor); 2 egg whites, slightly beaten; ½ cup skim milk (add 1 1/2 teaspoons of lemon juice and let sit 5 minutes before using); ½ teaspoon vanilla; ¼ cup flour; ¼ cup Splenda granular, sugar substitute; 2 tablespoons butter

Servings: persons

2 cups raspberries (see above)
¼ cup water
¼ cup Splenda granular, sugar substitute
2 tablespoons cornstarch
⅔ cup flour
⅔ cup wheat flour
¾ cup Splenda granular, sugar substitute
½ teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons butter (cold)
2 tablespoons baby food (pear or prune flavor)
2 egg whites, slightly beaten
½ cup skim milk (add 1 1/2 teaspoons of lemon juice and let sit 5 minutes before using)
½ teaspoon vanilla
¼ cup flour
¼ cup Splenda granular, sugar substitute
2 tablespoons butter

1
Preheat oven to 350 degrees and grease 8x8 baking pan.
2
Filling: Combine berries and water in medium saucepan.
3
Bring to boiling.
4
Combine splenda and cornstarch; stir into fruit.
5
Cooke and stir over medium heat until thick and bubbly.
6
Cook and stire 2 minutes more; set filling aside.
7
Cake: In a medium bowl, combine flours, splenda, baking powder, and baking soda.
8
Cut in butter until mixture resembles course crumbs.
9
Add baby food and use pastry cutter to cut it inches Mixture should still resemble course crumbs.
10
Make a well in the center; set aside.
11
Combine milk, egg whites and vanilla.
12
Add all at once to flour mixture and stir until just combined.
13
This will be lumpy!
14
Spread slightly more than half of mixture into an 8x8 baking pan.
15
Spread filling over batter.
16
Drop remaining batter in small mounds over filling.
17
For Topping: Mix flour and splenda.
18
Cut in butter until mixture resembles course crumbs and sprinkle coffee cake.
19
Bake at 350 degrees for 40-45 minutes or until golden.
20
Serve warm.

628

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups raspberries (see above), ¼ cup water, ¼ cup Splenda granular, sugar substitute, 2 tablespoons cornstarch, and more.

Yes, Berry Wheat Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Wheat Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions