Blueberries and Cream Cheese Coffeecake

It's lovely, decadent, and it's for breakfast! This coffeecake is perfect for brunches. When serving, this cake tastes best when you've warmed it in the microwave for 20–30 sec.

Ingredients

Blueberries
1 cup frozen blueberries
¼ cup orange juice
2 tablespoons sugar
1 teaspoon fruit pectin

Cream Cheese
6oz. low-fat cream cheese
¼ cup Splenda or sugar
1 large egg
½ teaspoon lemon juice

Cake
2 cups white flour
⅓ cup Splenda or sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup fat-free milk
½ cup fat-free sour cream or plain Greek yogurt
⅓ cup unsweetened applesauce
1 large egg
1 tablespoon canola oil
1 teaspoon vanilla extract

Topping
½ cup sliced almonds
3 tablespoons white flour
2 tablespoons canola oil

Preheat oven to 350°F.

In a small saucepot, combine blueberries, orange juice, and sugar. Slowly mix in the pectin. Bring to a good simmer, reduce heat to medium-low and cook until reduced to ¾ cup.

For the cream cheese layer, pulse cream cheese, sugar, egg, and lemon juice in a food processor until smooth.

For the cake, mix all of the wet ingredients with the sugar until smooth. Slowly mix in the dry ingredients until the batter is well-combined.

In a small bowl, combine almonds, flour, and oil.

Grease a 9-inch round spring form pan. Pour in the cake batter. Pour the cream cheese on top of the batter. Pour the blueberries in the middle of the cream cheese layer and, with a spatula, spread it out evenly. Top the cake with the almond mixture. Bake for 45 to 55 minutes—the topping will be light golden.