Whole Wheat Blueberry Buckle Coffee Cake

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.

• Ready In: 45 mins
• Serves: 12

Ingredients

• Cake Ingredients

• 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

• Topping Ingredients

• 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

1. Preheat the oven to 350 degrees.
2. Spray a 9/13 pan with non-stick cooking spray.
3. Cream the margarine and sugur substitute with an electric mixer.
4. Add the egg and blend well.
5. In a separate bowl, mix together flours, baking powder, soda and salt.
6. Add to the creamed mixture alternately with the buttermilk.
7. Mix until smooth.
8. Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
9. Spread better into the prepared pan. The batter will be stiff.
10. 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.