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Blueberry Low-Guilt Coffee Cake




Source of Recipe


Internet


List of Ingredients




2 cups self-rising flour
2 teaspoons baking powder
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon finely chopped fresh rosemary
1/4 cup olive oil
1 cup sugar or sucanat (granulated cane juice)
1 teaspoon vanilla
1-1/3 cups unsweetened applesauce
3/4 cup blueberries
3 large egg whites
1/4 cup brown sugar
1 Tablespoon cinnamon

Preheat oven to 350 degrees. Sift together flour, baking powder, ginger, 2 teaspoons cinnamon, allspice, salt, and rosemary. Beat together olive oil, sugar (or sucanat), vanilla, and applesauce. Add to flour mixture. Fold in blueberries. Beat egg whites until peaked; fold into mix. Pour into greased 9-inch square pan.

Mix brown sugar and 1 Tablespoon cinnamon. Sprinkle on top of coffee cake. Add chopped nuts, if desired. Bake for 55 to 60 minutes. Stays moist for 3 to 4 days. Does not freeze well.



Recipe