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Saturday, May 22, 2010

OVERNIGHT BLUEBERRY COFFEE CAKE


OVERNIGHT BLUEBERRY COFFEE CAKE
Such a delightfully easy recipe and what a timesaver! This coffee cake is especially good with my Betty Crocker®-like Frosting.

1 egg
2/3 cup powdered erythritol (150 mL)
1/4 cup SPLENDA® Granular (50 mL)
1 1/4 cups Low-Carb Bake Mix (300 mL)
2 tsp baking powder (10 mL)
1/4 tsp salt (1 mL)
3 tbsp water (45 mL)
2 tbsp whipping cream (25 mL)
3 tbsp butter, melted (45 mL)
1 cup frozen blueberries (250 mL)

In food processor, process egg, erythritol and SPLENDA® Granular. In medium bowl, combine Low-Carb Bake Mix, baking powder and salt. Add alternately with water and whipping cream. Stir in butter. Fold in blueberries.  Spread evenly in 8 x 8-inch (20 x 20 cm) glass baking dish. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake at 350°F (180°C) 20 to 25 minutes, or until turning golden brown. Frost if desired with Betty Crocker®-Like Frosting.

Nutritional Analysis: 16 servings, 1 serving/without frosting:
74.8/108.1 calories; 3.9/4.4 g protein; 5.6/8.3 g fat; 2.2/4.1 g carbs

6 comments:

Vicki Allwardt said...

What a treat to get this on Saturday, looks like a good breakfast treat. Thank you!!

Jennifer said...

You're welcome, Vicki. Thanks.

Anonymous said...

What size baking dish did you use for this?

Jennifer said...

Thanks for bringing this to my attention. I will correct the recipe in the text. An 8 x 8-inch square baking dish.

Nancy said...

Jennifer, I made up the low carb bake mix for the Overnight Blueberry Coffeecake. Then I looked and saw I already have the Almond Whey Bake Mix. Are they interchangable in this recipe? Can't wait to try them!

Jennifer said...

I think so, Nancy. :)