Blueberry Coffee Cake
A great brunch cake that is bursting with the antioxidant power of blueberries. The oat flour gives it a melt-in-your-mouth texture. Yum!
¾ cup transfat-free margarine, softened
2 cups sugar substitute (e.g., granulated Splenda)
4 eggs
1½ teaspoons vanilla
3 cups oat flour (can also mix with light whole wheat or other whole grain flour)
1½ teaspoons baking powder
¾ teaspoon baking soda
Pinch of salt
1 cup light sour cream
1/3 cup packed brown sugar
1 tablespoon flour (oat or regular all-purpose flour)
1 teaspoon cinnamon
2 cups fresh or frozen blueberries (no need to thaw)
Cream margarine and sugar substitute in a large mixing bowl. Add eggs and vanilla, beating well. In a separate bowl combine oat flour, baking powder, baking soda and salt. Add to wet mixture alternately with sour cream, beating well after each addition.
Pour one third of the batter into a bundt or tube pan. Combine brown sugar, 1 tablespoon flour and cinnamon. Sprinkle half over the batter and add half of the blueberries. Repeat with second third of the batter and top with remaining batter.
Bake at 350 degrees for about 55-65 minutes, until toothpick comes out clean. Cool for at least 10 minutes before removing cake from pan. Decorate by sifting powdered sugar over the top of cake for a pretty finish.
¾ cup transfat-free margarine, softened
2 cups sugar substitute (e.g., granulated Splenda)
4 eggs
1½ teaspoons vanilla
3 cups oat flour (can also mix with light whole wheat or other whole grain flour)
1½ teaspoons baking powder
¾ teaspoon baking soda
Pinch of salt
1 cup light sour cream
1/3 cup packed brown sugar
1 tablespoon flour (oat or regular all-purpose flour)
1 teaspoon cinnamon
2 cups fresh or frozen blueberries (no need to thaw)
Cream margarine and sugar substitute in a large mixing bowl. Add eggs and vanilla, beating well. In a separate bowl combine oat flour, baking powder, baking soda and salt. Add to wet mixture alternately with sour cream, beating well after each addition.
Pour one third of the batter into a bundt or tube pan. Combine brown sugar, 1 tablespoon flour and cinnamon. Sprinkle half over the batter and add half of the blueberries. Repeat with second third of the batter and top with remaining batter.
Bake at 350 degrees for about 55-65 minutes, until toothpick comes out clean. Cool for at least 10 minutes before removing cake from pan. Decorate by sifting powdered sugar over the top of cake for a pretty finish.