Blueberry Coffee Cake with Walnut Crumble by Millie Peartree
1¾ cup(s), divided
⅓ cup(s), granulated
1½ tsp, divided
1 medium, zested
Fat free skim milk
½ cup(s), or plant-based milk
1 item(s), large, large
Packed light brown sugar
2 Tbsp, cold, diced
- Preheat oven to 425°F. Lightly coat an 8- X 8-inch square baking pan with cooking spray.
- In a large bowl, combine 1 ½ cups flour, granulated sugar, baking powder, 1 tsp cinnamon, and salt; gently fold in blueberries and lemon zest. In a small bowl, whisk together milk, egg, and applesauce. Using a wooden spoon, stir flour mixture into applesauce mixture until just combined (batter will be very thick). Scrape batter into prepared pan and spread into an even layer.
- In another small bowl, to make topping, combine remaining ¼ cup flour, brown sugar, and remaining 1/2 tsp cinnamon. Using a fork, cut butter into flour mixture until mixture resembles coarse crumbs; stir in walnuts.
- Sprinkle crumble mixture evenly over batter. Bake until a tester inserted in center of cake comes out clean, 20 to 25 minutes. Let cool slightly before cutting into 12 pieces; serve warm or at room temperature.
- Serving size: 1 piece