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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
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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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
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