Blueberry Coffee Cake Recipe

Blueberry Coffee Cake Recipe Blueberry Coffee Cake Recipe photo by Taste of Home Rating 5

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

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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

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Reviews for Blueberry Coffee Cake

Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

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(1-9) of 9 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?

Reviewed on Sep. 06, 2009 by cranberrylane

My family loves blueberries and finding a "cake" recipe for variety was a kick! This one was rich and delicious. Thanks for sharing.

Reviewed on Jun. 12, 2009 by cranberrylane

How easy and rich was this recipe! Thank you for sharing. This is a permanent fixture in my recipe card file.

Reviewed on Dec. 20, 2008 by mucker

sinful delicious

Mucker

 
 
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