Saturday, July 14, 2012

Caramelized Blueberry Almond Coffee Cake

The girls made this for breakfast one morning. They used half whole wheat flour and have white. It was a bit dense, but I think with all white flour it would have been a little lighter. It is NOT a sweet cake, so the girls put some sugar free vanilla coffee syrup over top and liked it much better. It is filling!

Caramelized Blueberry Almond Coffee Cake

Points: 4 Weight Watchers PointsPlus
Servings: 8
Serving Size: 1/8 of cake
Nutritional Info: 164 calories, 4.1 g fat, 27.2 g carbohydrates, 4.8 g fiber, 7.1 g protein

2 cups of whole wheat flour (or 1 cup of white flour and 1 cup of whole wheat)
1 whole egg
1/2 tsp baking powder
1/4 cup splenda sugar blend
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 cup of blueberries
1/3 cup chopped almonds
1 cup low fat buttermilk
1 tsp vanilla extract

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl, combine all of the dry ingredients and mix together removing any clumps. In another bowl, whisk together the egg, buttermilk, and vanilla. Slowly stir the wet and dry ingredients together until mixed. Try not to overmix or the cake will become tough.

3. Gently fold in half of the blueberries and almonds.

4. Pour everything into a round cake pan. Sprinkle the remaining blueberries and almonds on top.

5. Bake for 30-35 minutes until a toothpick comes out clean. Enjoy!

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