Blueberry Coffee Cake

Ingredients

Coffee Cake

• 3/4 cup all-purpose flour
• 3/4 cup oat flour
• 1/4 cup Splenda granular
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/2 cup dried blueberries
• 1/2 cup butter, melted
• 1 egg, lightly beaten
• 2/3 cup Hood Calorie Countdown fat free dairy beverage or skim milk
• 3/4 cup no-sugar-added blueberry preserves

Topping

• 1/4 cup Splenda brown sugar blend
• 1/4 cup toasted chopped walnuts
• 2 tablespoons all-purpose flour
• 1 tablespoon butter

Directions

1. 1

   Preheat oven to 400°F Grease and flour 9 inch square baking pan.

2. 2

   Combine flours, Splenda, baking powder, salt, allspice and dried blueberries in a mixing bowl. Stir in butter, egg, and milk, stirring until blended.

3. 3

   Pour half of the batter into the baking pan, then top with preserves (heating it helps it spread easily). Top with remaining batter.

4. 4

   Mix together the streusel topping ingredients until crumbly then sprinkle over the batter. Increase topping if you like it heavy.

5. 5

   Bake for 20-25 minutes or until toothpick comes out clean.