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Cinnamon Blueberry Coffee Cake Recipe

Cinnamon Blueberry Coffee Cake Recipe

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 YIELD:14 servings

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 (8 ounces) 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 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.

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

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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."

MY REVIEW
Reviewed Nov. 23, 2009

"Excellent! The only issue I had was the batter was extremely sticky....stuck to everything. Wasn't sure if it would turn out but it did!!"

MY REVIEW
Reviewed Sep. 21, 2009

"Can you substitute an egg for the egg substitute in a recipe?"

MY REVIEW
Reviewed Sep. 6, 2009

"My family loves blueberries and finding a "cake" recipe for variety was a kick! This one was rich and delicious. Thanks for sharing."

MY REVIEW
Reviewed Jun. 12, 2009

"How easy and rich was this recipe! Thank you for sharing. This is a permanent fixture in my recipe card file."

MY REVIEW
Reviewed Dec. 20, 2008

"sinful delicious

Mucker"

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