Blue Ribbon Sour Cream Coffee Cake
- CAKE BATTER
- 3/4 c light sour cream
- 1/4 c unsweetened applesauce
- 2 TBSP granulated sugar
- 1 large egg
- 1 large egg white
- 1/2 c splenda
- 1 1/2 c all-purpose flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 3 TBSP margarine or butter
- 1 c fresh blueberries (1/2 pint)
- 1/3 c all-purpose flour
- 2 TBSP brown sugar
- 2 TBSP splenda
- 2 TBSP margarine or butter, melted
Preheat oven to 350 degrees.
Lightly coat an 8 inch square baking pan with nonstick baking spray
For the cake batter, in a medium bowl whisk together the sour cream, applesauce, sugar, egg, egg white, and sweetener.
In a large bowl, combine the flour, baking soda, and baking powder.
Using your fingertips, a pastry blender, or two knives, cut margarine into flour mixture until crumbly.
Create a well in the center and pour in the sour cream mixture.
Add blueberries and mix gently with a large spoon or spatula until blended.
Spoon the batter into prepared baking pan.
For the topping, in a small bowl, combine all the ingredients with a fork until mixture is crumbly.
Sprinkle the mixture evenly over the batter.
Bake for 25 min or until toothpick inserted in the center comes out clean.
Cool on a wire rack.