Makes 12 servingsCalories 220 Prep Time 15 minutes Total Time 1 hour, 5 minutes Made with Splenda® Original Sweetener
Ingredients
For the coffee cake:
2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ cup unsalted butter, softened
1 cup Splenda® Granulated Sweetener
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 large eggs
½ cup 2% reduced fat milk
1½ cups fresh or frozen blueberries
For the topping:
1 large egg white
3 tablespoons Splenda® Granulated Sweetener
¾ cup sliced almonds
Nutrition Info Per Serving
Serving Size: 1 (2 ¼ x 2 ¼-inch) slice
Calories
220
Total Fat
12g
Saturated Fat
5g
Cholesterol
50mg
Sodium
250mg
Total Carbs
23g
Dietary Fiber
2g
Sugars
3g
Protein
5g
Instructions
Preheat oven to 350°F. Grease an 8” square baking pan.
In a bowl, combine flour, baking powder, and salt.
In another bowl using an electric mixer, beat softened butter on medium speed until creamy. Slowly add Splenda Sweetener, vanilla extract, and almond extract; beat on medium speed until light and fluffy.
Add whole eggs one at a time, beating until blended after each addition.
Add about ½ of flour mixture, mixing just until smooth. Mix in milk until smooth. Mix in remaining flour mixture. Batter will be slightly stiff (do not overmix).
Fold in blueberries.
Spread batter into prepared pan.
To make the topping: Whip egg white with a fork or whisk until foamy. Stir in Splenda Sweetener until well blended. Stir in almonds to coat with egg white mixture. Spoon topping evenly over batter.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack 10 minutes. Cut into squares and serve warm.
