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Homemade Lightened-Up Blueberry Coffee Cake photo

Lightened-Up Blueberry Coffee Cake

This Lightened-Up Blueberry Coffee Cake is a guilt-free treat! Bursting with juicy blueberries and a hint of cinnamon, it's perfect for any time of day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup SPLENDA Brown Sugar Blend
  • 2 tablespoons SPLENDA Brown Sugar Blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1/3 cup applesauce
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
For the Topping:
  • 1/3 cup all-purpose flour
  • 3 tablespoons SPLENDA Brown Sugar Blend
  • 1/2 teaspoon cinnamon (for topping)
  • 4 tablespoons butter melted
  • 1/3 cup chopped walnuts (optional)

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Baking dish (9x9-inch)
  • Cooling rack

Method
 

Directions:
  1. Preheat your oven to 350°F (175°C). Grease your 9x9-inch baking dish with a little butter or non-stick spray.
  2. In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1/4 cup plus 2 tablespoons of SPLENDA Brown Sugar Blend, baking powder, salt, and 1/2 teaspoon of cinnamon until well combined.
  3. In another bowl, beat the 2 large eggs, then add in the applesauce, milk, and vanilla extract. Mix until everything is well incorporated.
  4. Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay!
  5. Gently fold in 1 cup of blueberries, ensuring they are evenly distributed throughout the batter.
  6. In a small bowl, combine 1/3 cup of all-purpose flour, 3 tablespoons of SPLENDA Brown Sugar Blend, 1/2 teaspoon of cinnamon, and melted butter. Mix until crumbly. If you’re using walnuts, add them to this mixture.
  7. Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the topping mixture over the batter, ensuring it covers the surface.
  8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Once baked, remove the coffee cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Notes

  • Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
  • Reheat slices in the microwave for about 20 seconds before serving.