[X]

Home > Recipes > Blueberry Coffee Cake

Blueberry Coffee Cake Recipe

Blueberry Coffee Cake Recipe photo by Taste of Home

Read reviews (9)

Rate recipe

Every time I have company for dinner or go to someone's house for a meal, I'm asked to make this.—Leslie Palmer, Swampscott, Massachusetts

This recipe is:

Diabetic Friendly

[X]

Rate Blueberry Coffee Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Blueberry Coffee Cake Recipe

Prep: 20 min. Bake: 40 min.

Yield: 14 Servings

20 40 60

Ingredients

1/3 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
1 cup fresh or frozen blueberries
TOPPING:
3 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons confectioners' sugar

Directions

In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine sugar and cinnamon; sprinkle half over batter. Repeat layers.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 14 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: One serving (1 piece) equals 191 calories, 7 g fat (4 g saturated fat), 32 mg cholesterol, 218 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Originally published as Blueberry Coffee Cake in Country Woman November/December 2004, p36

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Blueberry Coffee Cake

Blueberry Coffee Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-9) of 9 reviews

Sort Reviews:

Reviewed on Aug. 08, 2011 by jjmack0630

EVERYONE in my family loves this. Aunts, uncles, mom, dad, siblings, nephews, niece...I could go on and on. Whenever I make it, it vanishes quickly and everyone is left pointing the finger at each other to figure out who ate more of it.

Reviewed on Feb. 02, 2011 by toby15

This cake was easy and fabulous!!! I did not have any egg substitute so I did just use another egg...I will be making again!

Reviewed on Jan. 02, 2011 by DaleCady

I didn't have a bundt pan, so used a 9" spring form, and it came out just fine. I knew I couldn't go wrong with a recipe from your publication.

Reviewed on Feb. 08, 2010 by Ibeleaf

I thought this sounded good, but it was much better than that in reality. I didn't use reduced fat sour cream, I used regular, and another egg in place of the 1/4 cup egg substitute, and it worked very well indeed. I've been asked to make this many times since I first did. Really great.

Reviewed on Nov. 23, 2009 by oriole1

Excellent! The only issue I had was the batter was extremely sticky....stuck to everything. Wasn't sure if it would turn out but it did!!

Reviewed on Sep. 21, 2009 by graniz

Can you substitute an egg for the egg substitute in a recipe?