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

Cinnamon Blueberry Coffee Cake Recipe

Publisher Photo
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.
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 14 servings

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup egg substitute
  • 1 teaspoon McCormick® Pure 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

Nutritional Facts

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: 2 starch, 1-1/2 fat.

Directions

  1. 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.
  2. 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.
  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

Nutritional Facts

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: 2 starch, 1-1/2 fat.

Reviews for Cinnamon Blueberry Coffee Cake

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 3, 2013

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

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT