Less Pudge Blueberry Coffee Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1/3 cup butter, softened
• 3/4 cup sugar
• 1/2 cup egg substitute (equivalent of 2 large eggs)
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fat free sour cream
• 1 cup blueberries (fresh or frozen but if using frozen see note in description)
• 3 tablespoons sugar
• 2 teaspoons cinnamon

Recipe

• 1 spray a 10-inch flute tube pan with cooking spray and then dust lightly with flour.
• 2 in a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes.
• 3 beat in the egg substitute and vanilla.
• 4 in another bowl, combine the flour, baking powder, baking soda and salt.
• 5 add dry ingredients to the egg mixture alternately with the sour cream.
• 6 gently fold in the blueberries.
• 7 in a small bowl, combine the topping ingredients.
• 8 spoon half of the batter into the prepared pan.
• 9 sprinkle half of the "topping" ingredients over this layer.
• 10 spoon the remaining half of batter into the pan and top the batter with the remaining topping mixture.
• 11 bake at 350f for 40-50 minutes or until a pick comes out clean.
• 12 cool cake for 10 minutes before removing from pan to a wire rack to cool.
• 13 before serving, dust with confectioners' sugar if desired.