Cinnamon Blueberry Coffee Cake Recipe
Cinnamon Blueberry Coffee Cake Recipe photo by Taste of Home

Cinnamon Blueberry Coffee Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 14 servings


  • 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 (8 ounces) reduced-fat sour cream
  • 1 cup fresh or frozen blueberries
  • 2 teaspoons ground cinnamon
  • 2 teaspoons confectioners' sugar

Nutritional Facts

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


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

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Reviewed Dec. 3, 2013

"Excellent recipe! Mine turned out fantastic...i also added chocolate chips from a request made. Love this bundt cake!"

Reviewed Aug. 8, 2011

"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 Feb. 2, 2011

"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 Jan. 2, 2011

"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 Feb. 8, 2010

"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."

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