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Sour Cream Blueberry Coffee Cake Recipe

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OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.

This recipe is:

Healthy

Diabetic Friendly

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Sour Cream Blueberry Coffee Cake Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 12 Servings

20 40 60

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 cup (8 ounces) reduced-fat sour cream
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray.
For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.

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

Nutritional Analysis: One piece equals 242 calories, 9 g fat (3 g saturated fat), 31 mg cholesterol, 201 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

Originally published as Sour Cream Blueberry Coffee Cake in Light & Tasty December/January 2005, p55

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Sour Cream Blueberry Coffee Cake

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Reviewed on Jul. 30, 2011 by smurph1998

I've been using this recipe for a few years now. Made it for our local county fair last year and got second place! Very good recipe!

Reviewed on Jul. 21, 2011 by cookingofqueen

This has roughly half the calories and fat of the Blueberry Sour Cream Coffee Cake on this site (the one pictured as a bundt cake). While that recipe is fabulous, I wanted to try this recipe which makes a smaller, lower calorie cake. I made a few changes (used 1/3 cup whole wheat flour, the rest all-purpose flour; used nonfat yogurt for half the sour cream, and used regular sour cream). It was moist and flavorful, but next time I will increase the amount of topping because it wasn't noticeable enough.

Reviewed on Aug. 31, 2010 by cfolkenroth

This is delicious. My husband is a picky eater and he loved this. I have already made it again.

Reviewed on May. 12, 2008 by lssrls@yahoo.com

This is delicious !

Reviewed on Jan. 26, 2008 by lssrls@yahoo.com