Blueberry Sour Cream Coffee Cake
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Blueberry Sour Cream Coffee Cake
Blueberry Sour Cream Coffee Cake
1/4 cup rolled oats (old-fashioned)
3 tbsp. brown sugar
2 tbsp. flour
1 tsp. cinnamon
2 tbsp. butter
1/2 cup pecans finely chopped
1/2 cup sugar
3 tbsp. butter
2 egg whites
1/2 cup nonfat sour cream
1/4 cup apple butter
1 tsp. vanilla extract
1 cup frozen blueberries thawed
1/2 tsp. baking soda
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt

Prep: 20 minutes Cook: 30 minutes Makes: 8 servings

1. Preheat oven to 350°F and spray a 9-inch round baking pan with nonstick cooking spray.
2. To make streusel, stir together oats, brown sugar, flour and cinnamon; cut in butter to resemble coarse crumbs. Stir in pecans and set aside.
3. To make cake, beat together sugar and butter until light and fluffy; stir in egg whites, sour cream, apple butter and vanilla. Add blueberries and dry ingredients and stir just until moistened.
4. Spread in prepared pan and sprinkle evenly with streusel. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Nutritional Information:
280 calories, 5 g protein, 13 g total fat (5 g sat., 0 g trans), 37 g carbohydrate, 2 g fiber, 19 g sugar, 20 mg cholesterol, 260 mg sodium, 6 points