Blueberry low guilt coffee cake recipe

Blueberry Low-Guilt Coffee Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Blueberry low guilt coffee cake recipe, recipe Rating: 4.7
Number of votes:117

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

Instructions:

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.