Like blueberries?  Check!
Coffee cake?  Check!
Mix ‘em together? Check!

I received a sample of NuNatural’s NuStevia Sweetener Baking Blend and, while NuNaturals was kind enough to send me sample recipes, I thought the best way to try the product would be to try it as I normally would — as a sugar substitute in any delicious recipe I want!  I decided to go with Ellie Krieger’s blueberry coffee cake — a recipe that has long been on my “to try” list.  I’ve revised the recipe a bit from the original to fit my needs & desires.

Ingredients

• Cooking spray
• 2 cups whole-wheat pastry flour — 800, 4 g fat, 24 g fiber, 32 g protein
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup & 3 tbsp NuStevia Sweetener Baking Blend — 165 calories, 0 g fat, 33 g fiber, 0 g protein
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans – 376.50 calories, 39.25 g fat, 5.25 g fiber, 5 g protein (Did you know pecans are a good source of manganese?)
• 2 tablespoons non-fat milk – 11.25 calories, 0 g fat, 0 g fiber, 1 g protein
• 2 tablespoons coconut oil – 240 calories, 28 g fat, 0 g fiber, 0 g protein
• 2 large eggs — 147 calories, 9.9. g fat, 0 g fiber, 12.6 g protein
• 7 drops Singing Dog Pure Vanilla Extract
• 1 cup plain nonfat yogurt – 120 calories, 0 g fat, 0 g fiber, 12 g protein
• 1 cup fresh blueberries, or frozen and thawed — 93.32, 0 g fat, 5.33 g fiber, 1.33 g protein (Benefits of blueberries here)
• Total calories:  1969.57 calories, 81.15 g fat, 67.58 g fiber, 63.93 g protein
  
• One serving (1/12) — 164.13 calories, 6.76 g fat, 5.63 g fiber, 5.33 g protein
  

Directions

• Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
• Whisk together the whole-wheat flour, the baking soda and salt. In a small bowl, stir together the NuStevia Sweetener, cinnamon and pecans. In a large bowl, beat eggs, 1 at a time, into the oil.  Beat until fully combined the beat in the vanilla, yogurt and milk
• Add the flour mixture in 2 batches, stirring until just combined.
• Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top (because of my ingredients choices, this was messy!  The dough was much too moist.  I had a hell of a time spreading it “over” the blueberries and not smooshing it into them). Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool. Cut into 2-inch squares.

Final product – Though a Frankenstein-looking thing, it was delicious!

Note: Both my twin and mother could tell it was not “real” sugar used but were not opposed to the flavor.  I could also taste that it was not “real” sugar, but actually enjoyed the taste.  The boyf could not tell that it was not real sugar but thought the whole-wheat made the cake more “bland.”  I probably shouldn’t query everyone and their mama when I make something, but I like providing well-rounded reviews!  In my opinion, this was fabulous.  Between my mom and myself, we finished these off in a few days.  Refrigerate them and microwave for 30 seconds before re-enjoying.

About NuStevia Sweetener (from the website)
The ingredients in NuStevia Sweetener™ may help you manage your blood sugar levels more efficiently, increase fiber in your diet, and improve the texture and shelf life of your baked goods. NuStevia Sweetener contains a component of the Stevia plant call Rebaudioside-A. This is the form of Stevia that is approved as a sweetener by the FDA.

About Singing Dog Vanilla®

These vanilla beans are organically grown in the lush climate of Papua New Guinea without the use of pesticides or chemical fertilizers. These Vanilla beans are sun dried to perfection and carefully packed for use in finer restaurants, bakeries, and homes across the globe. Singing Dog vanilla extract contains no sugar or corn syrup to distort the mellow, aromatic, pure vanilla taste.

Blueberry Coffee Cake Comparison

• Starbucks’ Reduced Fat Blueberry Coffee Cake:  320 calories, 6 g fat, 1 g fiber, 4 g protein
• Blueberry Coffee Cake I: 400 calories, 16.3 g fat, 1.2 g fiber, 4 g protein

In the News

• New Scientist’s, “Pain-free Animals Could Take Suffering Out of Farming” (9/2/09) here — Whoa.  Crazy ethical quandary for some, but for me a relatively easy HELL NO, please and thanks.  Kind of a disturbing article, actually.
  
• New Scientist’s, “Full without Food: Can Surgery Cure Obesity?” (9/2/09) here
• Science Daily’s, “Rise In Weight-loss Drugs Prescribed To Combat Childhood Obesity” (9/2/09) here
• Science Daily’s, “A New Molecule to Combat Diabetes and Obesity” (9/2/o9) here
• Time Magazine’s, “The Social Side of Obesity: You Are Who You Eat With” (9/3/09) here

Give-Away Round Up

• Win some Nature’s Path cereals here
• Win some Nutridel Cookies here
• Win some Zevia here
• Win a Core Rhythms Dance Workout DVD here

Have you used Stevia before?  What did you think? What is your favorite way to eat blueberries?

<3, The Cranky One

Tags: benefits of blueberries, benefits of pecans, blueberries, blueberry coffee cake, coffee cake, Ellie Krieger, recipe