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