Blueberry Yogurt Coffee Cake

27 Apr

DSCN3964

Cake Ingredients:

1 cup gluten free flour (I’m pretty sure you could sub any flour)

1/2 cup oats

1/2 cup Splenda granulated

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups yogurt

2 eggs

1 tsp vanilla

1/2-1 cup frozen blueberries

 

Cinnamon topping ingredients:

1/4 cup brown sugar

2 tsp cinnamon

1/4 cup flour

2 Tbsp cold butter

Directions: Preheat oven to 375 degrees. Spray Pam in a 9X12 baking pan. Mix all dry ingredients together (first six ingredients.) Add the wet ingredients (next three ingredients) and whisk together. Stir in the frozen blueberries. Put cake batter in 9X12 pan.

Make cinnamon topping: mix brown sugar, cinnamon, and flour together. Cut cold butter into pieces, and mix into topping. It should still be a little crumbly. Put on top of cake batter. Bake at 375 for about 15-25 minutes until toothpick comes out clean. (The baking time will depend on how many frozen blueberries you include.)

Makes 8 large servings, approx. 200 calories each.

 

 

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