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SPLENDA®
 

Blueberry Almond Coffeecake

Friends and family will love waking up to this breakfast treat.

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  • Serves: 12
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 Hour 15 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 12

Serving Size: 1 (2 x 2 1/2 inch) square

Amount Per Serving
 
Calories:
230 
Calories from Fat:
120 
Total Fat:
14g 
Saturated Fat:
6g 
Cholesterol:
55mg 
Sodium:
210mg 
Total Carbs:
23g 
Dietary Fiber:
2g 
Sugars:
3g 
Protein:
6g 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish. Set aside.

  2. Combine flour, baking powder and salt in a small bowl. Set aside.

  3. Beat butter at medium speed with an electric mixer until creamy. Add 1 cup SPLENDA® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.

  4. Beat egg white with a fork; add 3 tablespoons SPLENDA® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.

  5. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup 2% reduced-fat milk
  • 1 1/2 cups fresh or frozen blueberries
  • 1 egg white
  • 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 3/4 cup sliced almonds

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