Blueberry Coffee Cake

Frozen blueberries work well with this coffee cake, but make sure to thaw them thoroughly first.  I served this with a dollop of Lime Curd.  Makes 16 servings.

  1 1/2 Cup Light Brown Sugar, Packed          3 Large Eggs

  1 Cup Walnuts, Chopped                             1/2 Tbl Lime Juice

  4 Tsp Cinnamon                                          2 Cup All Purpose Flour

  1 Cup Reduced Fat Sour Cream                  1 1/2 Tsp Baking Powder

  1 Tsp Baking Soda                                      2 Cup Blueberries, Thawed If Frozen

  3/4 Cup Sugar                                            2 Tbl Lime Juice

  1/2 Cup Salted Butter, softened                                              

Preheat oven to 350 degrees F. Grease a 13 x 9 baking pan.

Topping:  In a small bowl, combine brown sugar, nuts, and cinnamon. Set aside.

 

Stir baking soda into sour cream, set aside.

Stir together blueberries and 2 Tbl Lime Juice.

In a large bowl, cream together granulated sugar and softened butter. Beat in eggs and 1/2 Tbl lime juice until well mixed. Add the flour and baking powder and beat until just mixed. 

Add the sour cream mixture.

Beat until well mixed.   

Spread half of the batter into the prepared pan. 

Sprinkle blueberries with lime juice over batter. 

Sprinkle half of the topping over the blueberries. 

Drop remaining batter by spoonfuls on top and spread, carefully, as much as possible.   

Sprinkle remaining topping over the batter.

Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.

Per Serving: 304 Cal (34% from Fat, 7% from Protein, 59% from Carb); 6 g Protein; 12 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 46 g Carb; 2 g Fiber; 31 g Sugar; 69 mg Calcium; 2 mg Iron; 190 mg Sodium