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Cinnamon Blueberry Coffee Cake

 Cinnamon Blueberry Coffee Cake
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
14 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • Bake at 350° for 40-50 minutes or until a toothpick inserted near

2 of 2

Cinnamon Blueberry Coffee Cake (continued)

Directions (continued)

  • 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.
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.