Blueberry Coffee Cake with Truvía® Cane Sugar Blend

Directions

• 1.

  Preheat an oven to 175°C.

• 2.

  Cream butter, Truvía® Cane Sugar Blend, and lemon zest in a mixing bowl for two minutes on low.

• 3.

  Add egg and vanilla, mixing for one minute on low.

• 4.

  Place blueberries into a sealable bag and add ¼ cup of flour to bag.

• 5.

  Shake bag until the blueberries are coated, place aside.

• 6.

  In a small bowl whisk together remaining flour, baking powder, baking soda, and salt.

• 7.

  Add half of the flour mixture to the creamed butter, mix on low one minute.

• 8.

  Add buttermilk and vanilla extract, and mix on low for one minute.

• 9.

  Add the rest of the flour and mix until completely mixed.

• 10.

  Hand stir floured blueberries into the batter.

• 11.

  Grease an 8 inch square pan.

• 12.

  Spread batter into the prepared pan. (Batter will be thick.)

• 13.

  Bake 45 to 50 minutes.

• 14.

  Let cool completely, slice into 16 pieces and serve.

• 15.

  Store leftovers in a sealed container.