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| Cynthia’s Blueberry Streusel Coffee Cake |
Recipe type: Breakfast, Bread
Author:
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Serves: 16
Ingredients
- Streusel
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 3/4 cup chopped walnuts
- 2 cups blueberries
- Cake
- 2 1/4 cups light spelt or unbleached flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 pkg (12 oz) soft silken tofu
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup canola oil
- 2 tsp vanilla extract
Instructions
- Mix brown sugar, walnuts, and cinnamon in small bowl. Set aside.
- Preheat oven to 350°F.
- Grease and flour 10″ angel food cake pan.
- Combine flour, baking powder, baking soda, and salt in medium bowl. Set aside.
- Beat tofu in large bowl until smooth. Add eggs, sugar, oil, and vanilla. Combine thoroughly. Add reserved flour mixture and mix to combine.
- Spread a little more than half the batter into prepared pan.
- Combine 3 to 4 tablespoons of reserved streusel with blueberries, then sprinkle mixture on top of batter in pan.
- Top with remaining batter and remaining streusel.
- Bake for 55 minutes, or until wooden pick inserted in center comes out clean.
- Cool on rack for 10 to 15 minutes. Remove from pan and serve warm.
Calories: 300 Fat: 15 grams Saturated fat: 1 gram : 39 grams Protein: 5 grams Cholesterol: 40 mg
Notes
Per serving: 247 mg sodium exchanges: 2 starch, 1/2 meat, 2 1/2 fat
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Okay, this one I will definitely be trying to make!
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Seen on your photo stream. (?)
this looks devine!