This is SO GOOD, I made it today... I found the original recipe in Taste of Home cookbook, and lightened it even further. The original nutritional analysis is from the cookbook, here is what I replaced, I think I saved most on the fat, not calories:
Butter with 50/50 Smart Blend
Buttermilk with No fat cultured buttermilk
Egg whites with egg white replacement
Blueberries n Cream coffeecake
2 tablespoon 50/50 Butter Blend; softened
1/2 cup sugar
1 medium egg
6 tablespoon egg replacement
1/4 cup unsweetened applesauce
2 tablespoon enova oil
1 teaspoon dried lemon peel
2 1/4 cup all purpose flour
1 1/4 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon baking soda
1 cup no fat buttermilk
2 cup fresh blueberries
8 oz cream cheese, reduced fat; slightly frozen, diced (just freeze for 15 minutes, it's a little too soft to dice right out of the fridge)
TOPPING
1/2 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoon dried lemon peel
4 tablespoon Butter; cold
Directions: In a large bowl, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon peel. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition. In a bowl, toss blueberries with remaining 1/4 cup flour; fold into batter along with cream cheese. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. For topping, combine the flour, sugar and lemon peel in a food processor bowl; drop in butter and pulse until mixture is crumbly. Sprinkle over batter. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Yield: 15 servings.
Nutrition Facts Calories: 224 Fat: 8 g Saturated Fat: 4 g Cholesterol: 31 mg Sodium: 346 mg Carbohydrate: 34 g Fiber: 1 g Protein: 5 g Diabetic Exchange: 2 starch, 1-1/2 fat.
Butter with 50/50 Smart Blend
Buttermilk with No fat cultured buttermilk
Egg whites with egg white replacement
Blueberries n Cream coffeecake
2 tablespoon 50/50 Butter Blend; softened
1/2 cup sugar
1 medium egg
6 tablespoon egg replacement
1/4 cup unsweetened applesauce
2 tablespoon enova oil
1 teaspoon dried lemon peel
2 1/4 cup all purpose flour
1 1/4 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon baking soda
1 cup no fat buttermilk
2 cup fresh blueberries
8 oz cream cheese, reduced fat; slightly frozen, diced (just freeze for 15 minutes, it's a little too soft to dice right out of the fridge)
TOPPING
1/2 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoon dried lemon peel
4 tablespoon Butter; cold
Directions: In a large bowl, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon peel. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition. In a bowl, toss blueberries with remaining 1/4 cup flour; fold into batter along with cream cheese. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. For topping, combine the flour, sugar and lemon peel in a food processor bowl; drop in butter and pulse until mixture is crumbly. Sprinkle over batter. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Yield: 15 servings.
Nutrition Facts Calories: 224 Fat: 8 g Saturated Fat: 4 g Cholesterol: 31 mg Sodium: 346 mg Carbohydrate: 34 g Fiber: 1 g Protein: 5 g Diabetic Exchange: 2 starch, 1-1/2 fat.
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I have the dried lemon and the orange zest, it's wonderful...