Blueberry Nut Coffee Cake

I got this from my mom, and I'm not sure I recall where she got it. The original recipe calls for cranberries, and it is lovely that way at the holidays. We are just terribly fond of blueberries, so I decided to post it accordingly. I hope you enjoy this breakfast treat :).

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• 4  ounces fat free cream cheese
• 1⁄3 cup  Smart Balance butter spread, softened
• 1 1⁄4 cups sugar
• 2  eggs
• 1⁄4 cup egg substitute
• 1⁄3 fat-free buttermilk
• 1  teaspoon vanilla
• 1  cup  oat flour
• 1 1⁄4 cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 2  cups blueberries
• 1⁄4 cup walnuts, toasted (pecans also work)

Directions

1. Preheat oven to 350 and grease a bundt pan.
2. Beat cream cheese and butter together.
3. Add sugar and beat until fluffy, then add vanilla.
4. Add eggs and egg substitute 1 at a time, then buttermilk.
5. Combine dry ingredients, adding nuts and berries to coat well with flour.
6. Combine wet and dry ingredients. Spoon into the prepared pan and bake 1 hour or until done.