Blue Ribbon Sour Cream Coffee Cake

By dbsands

Ingredients

• 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)
• TOPPING
• 1/3 c all-purpose flour
• 2 TBSP brown sugar
• 2 TBSP splenda
• 2 TBSP margarine or butter, melted

Preparation

Step 1

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.