Fruit Filled Coffee Cake

• 12 cup light butter or 1 -2 cup margarine, softened
• 1 34 cups Splenda sugar substitute
• 8 egg whites
• 3 cups flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 1 teaspoon vanilla
• 16 ounces blueberries or 16 ounces fruit

1. Beat together butter (or margarine) and Splenda.
2. Add eggs, one at a time, beating well after each addition.
3. Add other ingredients (except fruit) and combine thoroughly.
4. Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
5. Place fruit on top of batter; top the fruit with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
6. Bake at 350F for 40-45 minutes.
7. Let cool in pan on wire rack.
8. Frost with powdered sugar icing, if desired.

light butter, splenda sugar substitute, egg whites, flour, baking powder, salt, vanilla, blueberries

Taken from www.food.com/recipe/fruit-filled-coffee-cake-203369 (may not work)