Blueberry Crumb Cake

By LadyJ1114

Ingredients

• Nonstick cooking spray
• 3/4 cup soy flour
• 3/4 cup + 1 tablespoon Splenda
• 2 teaspoon baking powder
• 3 large eggs
• 1/2 cup unsweetened soy milk
• 1 1/2 teaspoon vanilla extract
• 1/2 cup blueberries
• 8 oz. reduced-fat cream cheese, softened
• 3 tablespoon trans-fat free margarine
• 1/2 cup almond flour
• 1/2 teaspoon cinnamon

Preparation

Step 1

Preheat oven to 375 degrees. Spray an 8" skillet or round cake pan with nonstick cooking spray; sprinkle 1 tablespoon of Splenda around the bottom and edges of pan.

In large bowl, combine soy flour, 1/2 cup of the Splenda and the baking powder. Whisk in 2 eggs, soy milk, vanilla and 1/3 cup of tap water until complete mixed. Fold 1/4 cup of the blueberries into the batter and then pour into the prepared pan, spreading evenly.

In a medium bowl, combine cream cheese and remaining egg, mixing well. Pour over batter in cake pan and spread evenly. Top with remaining 1/4 cup of bueberries.

In another bowl, combine margarine, almond flour, cinnamon and remaining 1/4 cup of sugar substitute to create the crumb topping. Crumble over the top, all in the cake pan. Bake for 35 minutes or until toothpick inserted into the cake comes out clof any batter. Let cool 10 minutes before slicing into 8 slices.