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