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Blueberry Coffee Cake

Easy blueberry coffee cake with less added sugar. made with SPLENDA
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 9
Author Gina Kleinworth

Ingredients

Cake

  • 1-1/2 cups all-purpose flour
  • 1 tbsp cornmeal
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup SPLENDA® Naturals Stevia Sweetener 18 pkts
  • 6 tbsp butter- room temperature
  • 1/2 tsp vanilla extract
  • 2 eggs - room temperature
  • 1 cup buttermilk
  • 2 cups fresh blueberries
  • 1/3 cup flour for dusting blueberries

Topping

  • 1/3 cup oats
  • 1/3 cup all-purpose flour
  • 2 tsp SPLENDA® Naturals Stevia Sweetener
  • 2 tbsp butter - room temperature
  • 1/4 cup chopped walnuts opt

Instructions

Topping

  • Combine all ingredients except walnuts in a small bowl & mix with a fork until you have coarse crumbs - set aside

Berries

  • In a small bowl, toss blueberries & flour until berries are coated

Cake

  • Preheat oven to 350 degrees
  • Line an 8x8 pan with parchment paper & then lightly spray paper with cooking spray
  • In mixer bowl, combine butter & SPLENDA Naturals until light & fluffy
  • Beat in vanilla & eggs until fully incorporated
  • Slowly add in flour, cornmeal, baking soda, baking powder & salt along with buttermilk & beat well
  • Add half the batter to the bottom of the prepared pan
  • Sprinkle some of the topping mixture over the batter
  • Sprinkle some of the blueberries on top
  • Fold the remaining blueberries into the remaining batter in the bowl & then add batter to the pan
  • Sprinkle with topping in an even layer
  • Add walnuts if desired
  • Bake 55-65 minutes or until toothpick test comes out clean