Blueberry Pecan Coffee Cake

Adapted from

  • Topping:
  • 3 ozs pecans, chopped
  • 1/2 cup light brown sugar, packed
  • 2 tbsps unbleached flour
  • 1 tsp cinnamon
  • 2 tbsps margarine, melted
  • Cake:
  • 18 1/4 ozs white cake mix
  • 1/3 cup granulated sugar
  • 8 ozs fat-free cream cheese
  • 1/2 cup egg whites, slightly beaten
  • 1 tbsp olive oil
  • 1/2 cup water
  • 2 cups fresh blueberries
Blueberry Pecan Coffee Cake
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.
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Posted: 2/24/2011
Cakes
Rated by 0 users (0.00)
WW Points* : 4.52
20 servings
Nutrition Facts
Servings Per Recipe 20
Amount Per Serving
Calories 205
Calories from Fat 63 (31%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 0.9g 4%
Monounsaturated Fat 2g
Polyunsaturated Fat 0.2g
Trans Fat 0.3g
Cholesterol 0g 0%
Sodium 254mg 11%
Potassium 0mg 0%
Total Carbohydrate31g 10%
Dietary Fiber 0.8g 3%
Sugars 23g
Protein 4g 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.