High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Nothing But Blue Skies" "Blue skies will be smiling at you" when you bake this Blueberry Coffeecake and serve it to your family and friends. Made with fat-free sour cream, you will have "never seen the sun shining so bright, and never seen things going so right."
1/4 cup unsalted butter, Calories per serving: Less than 220
softened
1/2 cup Splenda sugar
1 egg
1 teaspoon vanilla
1 cup flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fat-free sour cream
4 ounces fresh
or frozen blueberries
1 tablespoon milk
1/4 cup Splenda sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Prepare an 8" round cake pan by lightly greasing it.
In a large bowl with an electric mixer, cream butter, sugar, egg and vanilla, then set it aside.
In a separate bowl, stir together the flour, baking soda and salt.
Mix together 1/3 of the flour mixture with the creamed butter mixture, then mix in 1/2 of the sour cream, then another 1/3 of the flour mixture, then the remaining sour cream, then the remaining flour mixture. The batter will be very thick at this point.
With a spoon, spread half of the batter in the cake pan. Top with the blueberries.
Thin the remaining batter by stirring in the milk. Spread over the top of the berries. Combine the 1/4 cup of sugar and cinnamon, sprinkle over the top.
Bake for about 35 minutes, until cooked through. Let cool before serving.
Blue skies will blanket your Afternoon Tea party and blue birds will be singing a song when you serve a slice of this Blueberry Coffeecake and pour everyone a cup of Bigelow’s Blueberry Harvest Herbal Tea. So drink up and celebrate, because there’ll be "nothing but blue skies from now on."
