See Also: Blueberry-Walnut Coffee Cake(recipes)
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Blueberry coconut cake(recipes)
Blueberry Lemon Pudding Cake(recipes)
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Frosted walnut layer cake(recipes)
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Blueberry-Walnut Coffee Cake (recipes)


Blueberry-Walnut Coffee Cake

Bake Time: 30 minutes

Prep Time: 10 minutes

Yield: Makes 8 servings



Ingredients:



1-1/4cups all-purpose flour

1/3cup sugar substitute*

3tablespoons granulated sugar

1/2teaspoon grated lemon peel

1/2teaspoon baking powder

1/2teaspoon baking soda

1/4teaspoon salt

1/8teaspoon ground nutmeg

2/3cup low-fat buttermilk

1/4cup cholesterol-free egg substitute

2tablespoons canola oil

1cup fresh blueberries

3tablespoons chopped walnuts

1teaspoon powdered sugar









Preparation:





1.Preheat oven to 350°F. Lightly coat 9-inch round baking pan with nonstick cooking spray; set aside.2.Combine flour, sugar substitute, granulated sugar, lemon peel, baking powder, baking soda, salt and nutmeg in large bowl.3.Combine buttermilk, egg substitute and oil in small bowl. Stir into flour mixture just until moistened.4.Gently fold in blueberries. Spread into prepared pan. Sprinkle with walnuts. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Remove to wire rack. Cool 10 minutes. Cut into 8 wedges. Sprinkle with powdered sugar. Serve warm.









Nutritional Information:







Serving Size: 1 wedge (1/8 of total recipe)







Fiber

1 g







Carbohydrate

32 g







Cholesterol

1 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

30 %







Calories

179







Protein

4 g







Sodium

213 mg









Dietary Exchange:







Fat

1







Starch

2