Blueberry Coffee Cake

 

 

Serves 16

• 1/2 cup unsalted butter, room temperature
• 1 cup splenda
• 2 eggs
• 1teaspoon vanilla
• 2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 cup light sour cream
• 8 ounces fresh or frozen blueberries
• About 2 tablespoon milk
• 1/8 cup splenda
• 2 Tbsp splenda brown sugar
• 2 teaspoon cinnamon

Preheat the oven to 350F. Lightly grease a 9 x 13 pan. In a large bowl, cream butter, splenda, egg and vanilla with an electric mixer, then set aside. Separately, stir together the flour, baking soda and salt. Mix in 1/3 the flour mixture, then 1/2 the sour cream, then 1/3 the flour mixture, then the remaining sour cream, then the remaining flour. The batter will be quite thick. With a spoon, spread half of the batter in the pan. Top with the blueberries. Thin the remaining batter by stirring in the milk. Arrange over the top of the berries. Combine the 1/8 cup of splenda , the 2 Tbsp of splenda brown sugar and cinnamon, sprinkle over the top. Bake for about 40-45 minutes, until cooked through.  Let cool before serving. 4 WW points plus per serving.
This was SO good, I served it at Bible Study tonight and no one thought it tasted 'diet'. (I had to tell them because of the splenda in case anyone had a sensitivity to it). Next time I plan to use egg beaters and a light butter and see if that reduces the points plus value.