Blueberry Pecan Coffee Cake
Adapted from
Complete Cake Mix Magic
20 servings
| Topping: | 18 1/4 ozs white cake mix | ||
| 3 ozs pecans, chopped | 1/3 cup granulated sugar | ||
| 1/2 cup light brown sugar, packed | 8 ozs fat-free cream cheese | ||
| 2 tbsps unbleached flour | 1/2 cup egg whites, slightly beaten | ||
| 1 tsp cinnamon | 1 tbsp olive oil | ||
| 2 tbsps margarine, melted | 1/2 cup water | ||
| Cake: | 2 cups fresh blueberries |
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Preheat oven to 350. Prepare a 13"x9" pan with cooking spray; set aside. To prepare topping, combine pecans, brown sugar, flour, cinnamon. and margarine in a small bowl. Mix well and set aside. Meanwhile to prepare cake, combine cake mix, granulated sugar, cream cheese, egg whites, oil, and water in a mixing bowl. Mix until all is moistened. Spread batter into prepared pan. Scatter blueberries evenly overtop. Sprinkle topping mixture evenly over all. Bake for 50 minutes, or until toothpick inserted in center comes out clean.
| Calories | 205 | %CFF | 31 % | |
| Total Fat | 7 g | Saturated Fat | 0.9 mg | |
| Protein | 4 g | Cholesterol | 0 g | |
| Carbohydrates | 31 g | Sodium | 254 mg | |
| Sugars | 23 g | Fiber | 0.8 g | |
|
4.5 WW Points | ||||
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