Blueberry Cream Cheese Crumb Cake Directions:
• Preheat oven to 350°F. Lightly spray an 8-inch springform pan with cooking spray.
• In a small bowl, mix crumb topping ingredients until crumbly. Set aside.
• In a separate bowl, beat cream cheese, sweetener, egg, and vanilla until smooth. Set aside.
• In another bowl, whisk flour, baking powder, baking soda, and salt.
• In a large bowl, cream butter and sweetener until fluffy. Add eggs one at a time. Mix in Greek yogurt and vanilla.
• Gradually stir dry mixture into wet ingredients. Gently fold in blueberries.
• Spread cake batter in the pan. Spoon cream cheese mixture over top and swirl with a knife.
• Sprinkle crumb topping evenly over batter.
• Bake for 40–45 minutes or until a toothpick comes out clean.
• Cool in pan 15 minutes before removing. Serve warm or at room temperature.
WW Points Calculation
½ cup white whole wheat flour – 6.00
¼ cup white whole wheat flour – 3.00
¼ cup light butter (cake) – 10.00
3 tbsp light butter (crumb) – 7.00
6 oz 1/3 less fat cream cheese – 8.00
2 eggs (batter) – 0.00
1 egg (cream cheese) – 0.00
½ cup Swerve granulated – 0.00
¼ cup Swerve brown – 0.00
2 tbsp Swerve granulated – 0.00
½ cup nonfat plain Greek yogurt – 0.00
1 ½ cups blueberries – 0.00
Vanilla extract, cinnamon, baking powder, baking soda, salt – 0.00
Total Points: 34.00
Servings: 12
Points per serving: 2.83
Nutrition Information
Calories: 138
Fat: 6g
Protein: 5g
Carbohydrates: 17g
Sugar: 4g
Sodium: 128mg
I'm waiting for your comments! Enjoy!
