Reduced-fat Blueberry Coffee Cake
Often you can make a reduced-fat dessert and your family/guests will not know it is reduced-fat unless you tell them. This recipe is a great example. The streusel and the fresh blueberries make it moist and delicious and the cinnamon tricks your tastebuds into not noticing the lower sugar content.
In this recipe, I replace the majority of the fat with non-fat yogurt and half of the flour with whole wheat pastry flour. You’ll notice that I often add lemon or orange zest to baked products. Citrus zest intensifies the flavor and “pops” the product with freshness! I just love the slight “tang” that yogurt imparts, and knowing the cake is lower in fat helps to enjoy this coffee cake even more!Sift together: 1 cup Cake Flour
1 cup Whole Wheat Pastry Flour
1 tsp Baking Soda 1/2 tsp. Cinnamon pinch of Cardamon, Optional
1/2 tsp. Salt
Cream in mixer bowl: 1/2 cup Brown Sugar
2 Tabl. Butter, room temperature
2 Tabl. Vegetable Oil
Add to the creamed mixture:
1 tsp. Vanilla Extract
1 cup Nonfat Yogurt, plain 1 tsp. Lemon Zest
Add the dry ingredients slowly to the above. When fully incorporated, stir in 1 pint of fresh Blueberries.
In a sprayed 10″X6″ or 9″ X 9″ pan, spread 1/2 of the batter, sprinkle 1/2 of the streusel and then remaining batter, and top with remaining streusel.
Bake in 350 degree oven for 30-35 minutes or until tests done with toothpick. (Be careful not to over bake reduced-fat products – as they will dry out)Streusel: Mix together in small bowl: 1/4 cup Brown Sugar
1 tsp. Cinnamon 1/4 cup Nuts, chopped 2 Tabl. Butter, soft