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Blueberry Almond Coffeecake Recipe

Serves: 
12
15 minutes
Calories per serving: 230

Recipe 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

Preparation

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

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

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.

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

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.

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Nutrition Info Per Serving

Nutrition Info Per Serving 12 servings, Serving Size: 1 (2 x 2 1/2 inch) square

Calories
230
Calories From Fat
120
Total Fat
14
g
Saturated Fat
6
g
Cholesterol
55
mg
Sodium
210
mg
Total Carbs
23
g
Dietary Fiber
2
g
Sugars
3
g
Protein
6
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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