Blueberry low guilt coffee cake recipe
Blueberry Low-Guilt Coffee Cake recipe
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Recipe intro
Looking for a guilt-free treat to pair with your morning coffee? Look no further than this delicious Blueberry Low Guilt Coffee Cake recipe. Packed with juicy blueberries and a tender crumb, this cake is the perfect balance of indulgence and healthiness. With only 10140 calories per serving, you can enjoy this guilt-free delight without compromising on taste. So go ahead and satisfy your sweet tooth with this irresistible coffee cake that is sure to become a breakfast favorite.Keywords: blueberry, low guilt, coffee cake, recipe, indulgence.
Blueberry low guilt coffee cake recipe details
- Ingredients
- 2 cups self-rising flour
- 2 teaspoons baking powder
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 teaspoon finely chopped fresh rosemary
- 1/4 cup olive oil
- 1 cup sugar or sucanat (granulated cane juice)
- 1 teaspoon vanilla
- 1-1/3 cups unsweetened applesauce
- 3/4 cup blueberries
- 3 large egg whites
- 1/4 cup brown sugar
- 1 Tablespoon cinnamon
Preheat oven to 350 degrees. Sift together flour, baking powder, ginger, 2 teaspoons cinnamon, allspice, salt, and rosemary. Beat together olive oil, sugar (or sucanat), vanilla, and applesauce. Add to flour mixture. Fold in blueberries. Beat egg whites until peaked; fold into mix. Pour into greased 9-inch square pan.
Mix brown sugar and 1 Tablespoon cinnamon. Sprinkle on top of coffee cake. Add chopped nuts, if desired. Bake for 55 to 60 minutes. Stays moist for 3 to 4 days. Does not freeze well.
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