Blueberry Coffee Cake with Truvía® Cane Sugar Blend
Sweet and tangy blueberry cake pairs perfectly with your morning cup of joe. Made with Truvía® Cane Sugar Blend and a touch of lemon zest, this coffee cake is layered with brightness to kickstart your day. This recipe contains 22% fewer calories* and 66% less sugar* than the full-sugar version.
- Serving Size: 1 piece (60g)
Ingredients
½ cup unsalted butter, at room temperature
1 tsp of lemon zest, from a washed lemon
½ cup Truvía® Cane Sugar Blend
1 egg, at room temperature**
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
2 cups fresh blueberries, washed and dried.
½ cup buttermilk
1 tsp vanilla extract
Directions
Preheat an oven to 350°F.
Cream butter, Truvía® Cane Sugar Blend, and lemon zest in a mixing bowl for two minutes on low.
Add egg and vanilla, mixing for one minute on low.
Place blueberries into a sealable bag and add ¼ cup of flour to bag.
Shake bag until the blueberries are coated, place aside.
In a small bowl whisk together remaining flour, baking powder, baking soda, and salt.
Add half of the flour mixture to the creamed butter, mix on low one minute.
Add buttermilk and vanilla extract, and mix on low for one minute.
Add the rest of the flour and mix until completely mixed.
Hand stir floured blueberries into the batter.
Grease an 8 inch square pan.
Spread batter into the prepared pan. (Batter will be thick.)
Bake 45 to 50 minutes.
Let cool completely, slice into 16 pieces and serve.
Store leftovers in a sealed container.
**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg
*Each serving has 140 calories and 5 grams of sugar per serving, compared to the full-sugar version that has and 180 calories and 15 grams of sugar per serving.