Recipe by Simply Chris
This recipe for Blueberry Buckle (crumb) coffee cake is a little different from the others posted on Zaar. It uses whole wheat flour and buttermilk. The result is really moist and tasty. This is adapted from the Mendocino Mornings cookbook, that DH and I purchased while on vacation at the Joshua Grindle Inn in Mendocino.
Top Review by Erindipity
I was pleasantly surprised by this recipe. We did not expect a "healthy" recipe to be nearly this tasty. I did have to make some adjustments based on the lack of some ingredients in the house. I used light butter instead of cholesterol-free margarine. I didn't have egg substitute, so used 1 egg. Based on my reading of the Splenda bag I added 1/4 c of powdered non-fat milk an an extra 1/4 t of baking soda. I didn't have whole wheat pastry flour, so used regular whole wheat flour and white cake flour. I am not sure what brown sugar twin is, so I used regular brown sugar, I didn't have any pecans, so I just left them out. Even still my husband ate three peices last night when it came out of the oven and is looking forward to the remaining for breakfast. Thank you for a very nice and tasty healthy coffee cake. As written, this comes to 3 WW points per serving.
- 1⁄2 cup cholesterol-free margarine
- 1⁄4 cup egg substitute
- 1⁄2 cup sugar substitute, like Splenda
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup low-fat buttermilk
- 2 cups blueberries
- 1⁄2 cup brown Sugar Twin
- 1⁄2 cup quick-cooking oatmeal, uncooked
- 1 teaspoon cinnamon
- 1⁄4 cup pecans, chopped
- 1⁄4 cup all-purpose flour
- 1⁄4 cup light cholesterol-free margarine
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Spray a 9/13 pan with non-stick cooking spray.
- Cream the margarine and sugur substitute with an electric mixer.
- Add the egg and blend well.
- In a separate bowl, mix together flours, baking powder, soda and salt.
- Add to the creamed mixture alternately with the buttermilk.
- Mix until smooth.
- Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
- Spread better into the prepared pan. The batter will be stiff.
- For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.