WW: Best Blueberry Coffeecake (7 points)
Nonstick cooking spray
2 cups cake flour OR all-purpose flour (see note)
1/2 cup plus 2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons canola oil
2 tablespoons honey or light corn syrup
3/4 cup low fat milk
1 large egg
2 cups fresh or frozen blueberries (if frozen, do not thaw beforehand)
For Crumb Topping:
1/2 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
2 tablespoons butter OR canola margarine, softened
1 tablespoon fat-free or light sour cream
For Optional Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1-1/2 to 2 teaspoons hot water
Preheat oven to 375ÂºF. Coat a 9x9x2-in. square or round cake pan with cooking spray.
To Prepare Batter:
Add flour, sugar, baking powder, salt, oil, honey, milk and egg to mixing bowl; beat for about 30 seconds until blended. Carefully stir in blueberries. Spread in prepared pan.
To Prepare Topping:
Combine sugar, flour, cinnamon, butter and sour cream in bowl of a small food processor (or use pastry blender and a medium- size bowl). Mix briefly, just until blended and crumbly. Sprinkle evenly over batter.
Bake in center of oven 45 minutes or until cake tests done.
To Prepare Glaze:
Combine powdered sugar, vanilla and water, mixing until smooth and of drizzling consistency. Drizzle warm cake with glaze; serve warm or cool.
PER SERVING (without glaze): 330 calories; 9g fat (24 percent calories from fat); 2.5g saturated fat; 35mg cholesterol; 4g protein; 61g carbohydrate; 2g fiber; 405mg sodium.
++++ WW Points: 7
Note: You can use 1 cup of whole-wheat flour and 1 cup of cake flour instead of 2 cups of cake flour, which will increase the fiber to 3.5 grams per serving.