Cinnamon Blueberry Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 14 servings.
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
Ingredients
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1/3 cup butter, softened
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3/4 cup plus 3 tablespoons sugar, divided
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1 large egg
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1/4 cup egg substitute
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 cup reduced-fat sour cream
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1 cup fresh or frozen blueberries
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2 teaspoons ground cinnamon
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2 teaspoons confectioners' sugar
Directions
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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.
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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.
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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.
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