Blueberry Coffee Cake

Recipe from Best Recipes cookbooklet, with slight adjustments for my diet.

• Ready In: 30 mins
• Serves: 9

Ingredients

• Coffee Cake

• 3⁄4 cup all-purpose flour
• 3⁄4 cup  oat flour
• 1⁄4 cup Splenda granular
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground allspice
• 1⁄2 cup  dried blueberries
• 1⁄2 cup butter, melted
• 1  egg, lightly beaten
• 2⁄3 cup  Hood Calorie Countdown fat free dairy beverage or 2⁄3 cup skim milk
• 3⁄4 cup  no-sugar-added blueberry preserves

• Topping

• 1⁄4 cup  Splenda brown sugar blend
• 1⁄4 cup  toasted chopped walnuts
• 2  tablespoons all-purpose flour
• 1  tablespoon butter

Directions

1. Preheat oven to 400°F Grease and flour 9 inch square baking pan.
2. Combine flours, Splenda, baking powder, salt, allspice and dried blueberries in a mixing bowl. Stir in butter, egg, and milk, stirring until blended.
3. Pour half of the batter into the baking pan, then top with preserves (heating it helps it spread easily). Top with remaining batter.
4. Mix together the streusel topping ingredients until crumbly then sprinkle over the batter. Increase topping if you like it heavy.
5. Bake for 20-25 minutes or until toothpick comes out clean.