Original recipe by Jenny Jones of JennyCanCook

(https://www.jennycancook.com/recipes/blueberry-coffee-cake/)

Baked by Kia Davis

**Adjustments made for reduced sugar, fat, and lactose**

Ingredients:

Topping

  • 1/2 cup finely chopped toasted pecans or walnuts
  • 2 Tablespoons brown sugar
  • 1 Tablespoon flour
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon vegetable oil (or softened butter)

Cake

  • 1/1/2 cups all-purpose flour
  • 1/2 cup Swerve (sugar substitute)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup 2% Lactaid with 1 tbs of vinegar (Buttermilk substitution)
  • 1/4 cup coconut oil (vegetable oil substitution)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup of fresh blueberries

Directions

  1. Preheat oven to 350° F.
  2. Grease a 9-inch round pie dish (or cake pan).
  3. Combine streusel topping ingredients in a small bowl. Set aside.
  4. Combine dry ingredients in a large bowl. Set aside.
  5. In another bowl, combine Lactaid mixture, oil, egg, and vanilla.
  6. Gently stir wet ingredient mixture into the flour mixture until ingredients are combined (lumpy texture).
  7. Gently fold the blueberries into the batter. Do not over-mix.
  8. Spread into dish and top with streusel. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.