Whole Wheat Blueberry Buckle Coffee Cake
"This recipe for Blueberry Buckle (crumb) coffee cake is a little different from the others posted on Zaar. It uses whole wheat flour and buttermilk. The result is really moist and tasty. This is adapted from the Mendocino Mornings cookbook, that DH and I purchased while on vacation at the Joshua Grindle Inn in Mendocino."
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
Cake Ingredients
- 1⁄2 cup cholesterol-free margarine
- 1⁄4 cup egg substitute
- 1⁄2 cup sugar substitute, like Splenda
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup low-fat buttermilk
- 2 cups blueberries
-
Topping Ingredients
- 1⁄2 cup brown Sugar Twin
- 1⁄2 cup quick-cooking oatmeal, uncooked
- 1 teaspoon cinnamon
- 1⁄4 cup pecans, chopped
- 1⁄4 cup all-purpose flour
- 1⁄4 cup light cholesterol-free margarine
directions
- Preheat the oven to 350 degrees.
- Spray a 9/13 pan with non-stick cooking spray.
- Cream the margarine and sugur substitute with an electric mixer.
- Add the egg and blend well.
- In a separate bowl, mix together flours, baking powder, soda and salt.
- Add to the creamed mixture alternately with the buttermilk.
- Mix until smooth.
- Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
- Spread better into the prepared pan. The batter will be stiff.
- For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
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Reviews
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I was pleasantly surprised by this recipe. We did not expect a "healthy" recipe to be nearly this tasty. I did have to make some adjustments based on the lack of some ingredients in the house. I used light butter instead of cholesterol-free margarine. I didn't have egg substitute, so used 1 egg. Based on my reading of the Splenda bag I added 1/4 c of powdered non-fat milk an an extra 1/4 t of baking soda. I didn't have whole wheat pastry flour, so used regular whole wheat flour and white cake flour. I am not sure what brown sugar twin is, so I used regular brown sugar, I didn't have any pecans, so I just left them out. Even still my husband ate three peices last night when it came out of the oven and is looking forward to the remaining for breakfast. Thank you for a very nice and tasty healthy coffee cake. As written, this comes to 3 WW points per serving.
RECIPE SUBMITTED BY
Simply Chris
Surprise, 41
<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>
