Whole Wheat Blueberry Buckle Coffee Cake Recipe

Name: Whole Wheat Blueberry Buckle Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake Ingredients; 1/2 cup cholesterol-free margarine; 1/4 cup egg substitute; 1/2 cup sugar substitute, like Splenda; 1 cup whole wheat pastry flour; 1 cup all-purpose flour; 3 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup low-fat buttermilk; 2 cups blueberries; Topping Ingredients; 1/2 cup brown Sugar Twin; 1/2 cup quick-cooking oatmeal, uncooked; 1 teaspoon cinnamon; 1/4 cup pecans, chopped; 1/4 cup all-purpose flour; 1/4 cup light cholesterol-free margarine

Servings: persons

Cake Ingredients
1/2 cup cholesterol-free margarine
1/4 cup egg substitute
1/2 cup sugar substitute, like Splenda
1 cup whole wheat pastry flour
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 cups blueberries
Topping Ingredients
1/2 cup brown Sugar Twin
1/2 cup quick-cooking oatmeal, uncooked
1 teaspoon cinnamon
1/4 cup pecans, chopped
1/4 cup all-purpose flour
1/4 cup light cholesterol-free margarine

1
Preheat the oven to 350 degrees.
2
Spray a 9/13 pan with non-stick cooking spray.
3
Cream the margarine and sugur substitute with an electric mixer.
4
Add the egg and blend well.
5
In a separate bowl, mix together flours, baking powder, soda and salt.
6
Add to the creamed mixture alternately with the buttermilk.
7
Mix until smooth.
8
Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
9
Spread better into the prepared pan. The batter will be stiff.
10
For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

869

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Cake Ingredients, 1/2 cup cholesterol-free margarine, 1/4 cup egg substitute, 1/2 cup sugar substitute, like Splenda, and more.

Yes, Whole Wheat Blueberry Buckle 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.

Whole Wheat Blueberry Buckle Coffee Cake

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