Monday, September 29, 2008

Blueberry Almond Coffeecake

Blueberry Almond Coffeecake
Courtesy of Splenda and
Yield: 12 servings

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda, granulated
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup 2% reduced fat milk
1 1/2 cups fresh or frozen blueberries
1 egg white
3 tablespoons Splenda, granulated
3/4 cup sliced almonds

Preheat oven to 350 degrees. Grease an 8" 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, vanilla extract, and almond extract; 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. Fold in berries. Spoon mixture into prepared dish.

Beat egg white with a fork; add 3 tablespoons Splenda, stirring until blended. Stir in almonds. Spoon mixture over batter.

Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes.

Nutritional Info:
225 calories
20 g carbohydrates
2 g fiber
13 g fat
5 g protein
1 g sugar
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