Blueberry Coffee Cake with Streusel Topping

Blueberry Coffee Cake with Streusel Topping

Recipe adapted from The Looneyspoons Collection

Servings1 slice

Prep Time15 minutes

Cook Time45 minutes

Ingredients

• Streusel Topping
• 1/4cup chopped pecans
• 3Tbsp all-purpose flour
• 2Tbsp coconut palm sugaror brown sugar
• 1Tbsp coconut oilmelted (can use butter)
• Cake
• 2cups Bisquick baking mix
• 1cup whole wheat flour
• 1tsp ground cinnamon
• 1/2cup raw honeymelted
• 1/4cup coconut oilmelted (can use another vegetable oil)
• 3/4cup lemon-flavoured yogurt
• 2 eggs
• 1/3cup 1% milk
• 2tsp grated lemon zest
• 1tsp vanilla
• 2cups fresh blueberries

Instructions

1. Preheat oven to 350F. Spray a Bundt cake pan with olive oil and dust lightly with flour. Set aside.
2. To prepare streusel topping, combine all streusel ingredients in a small bowl and mix well using a fork. Set aside.
3. Combine baking mix, flour, and cinnamon in a large bowl. In a medium bowl, melt the honey and coconut oil. Whisk in yogurt, eggs, milk, lemon zest, and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Batter will be thick. Gently fold in blueberries.
4. Spoon batter evenly into prepared Bundt pan. Sprinkle streusel topping evenly over batter. Bake for 40 - 45 minutes, or until a toothpick inserted in center of cake comes out clean. Cool cake in pan on a wire rack. Loosen edges using a knife and carefully transfer cake to a serving plate.

Recipe Notes

Tip: if you can't find lemon-flavoured yogurt, use plain yogurt and add 2 Tbsp freshly squeezed lemon juice to wet ingredients.

Cal: 230 Fat: 9g Protein: 5g Carbs: 34g Fiber: 2g Sodium: 225mg

Weight Watchers Points+: 6

The post Blueberry Coffee Cake with Streusel Topping appeared first on The Fit Housewife.

from The Fit Housewife http://ift.tt/2CVevwZ