* Exported from MasterCook *

Blueberry Buttermilk Coffeecake

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads


1/3 cup Sunsweet Lighter Bake
1 1/3 cups Splenda
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

2/3 cup all-purpose flour
2/3 cup Splenda
6 tablespoons butter

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. 
Sift together 4 cups flour, baking powder, baking soda, and salt. Set
aside.

In a large bowl, cream together Sunsweet lighter bake and 1 1/3 cups
Splenda. Beat in eggs one at a time, then stir in the vanilla. Beat in
the flour mixture alternately with the buttermilk, mixing just until
incorporated. Stir in blueberries. Pour batter into prepare pan. In a
small bowl, combine 2/3 cup flour and 2/3 cup Splenda, cut in 6
tablespoons butter until mixture resembles coarse crumbs. Sprinkle over
top of batter.

Bake in the preheated oven for 45 to 60 minutes or until a toothpick
inserted into the center of the cake comes out clean.


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Per Serving (excluding unknown items): 229 Calories; 6g Fat (23.4%
calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 38mg
Cholesterol; 414mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : Counts as 5 with topping
Counts as 3 without topping

I cut these into serving size and freeze in individual packets.