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Cinnamon Blueberry Coffee Cake

9 reviews
Test Kitchen Approved
Total Time

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

Makes

14 servings

Updated: Sep. 24, 2022
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
Cinnamon Blueberry Coffee Cake
Cinnamon Blueberry Coffee Cake Recipe photo by Taste of Home
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Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup plus 3 tablespoons sugar, divided
  • 1 large 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 reduced-fat sour cream
  • 1 cup fresh or frozen blueberries
  • 2 teaspoons ground cinnamon
  • 2 teaspoons confectioners' sugar

Directions

  1. In a large bowl, beat the butter and 3/4 cup 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.
  2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine cinnamon and remaining sugar; sprinkle half over batter. Repeat layers.
  3. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts

1 piece: 191 calories, 7g fat (4g saturated fat), 32mg cholesterol, 218mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.