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Sour Cream Blueberry Coffee Cake Recipe

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OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh or frozen blueberries
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Nutritional Facts

One piece equals 242 calories, 9 g fat (3 g saturated fat), 31 mg cholesterol, 201 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray.
  2. For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Sour Cream Blueberry Coffee Cake in Light & Tasty December/January 2005, p55

Nutritional Facts

One piece equals 242 calories, 9 g fat (3 g saturated fat), 31 mg cholesterol, 201 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

Reviews for Sour Cream Blueberry Coffee Cake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 30, 2014

I normally double the recipe and prepare a 13x9 dish to carry to social gatherings. The cake is always a hit. My family loves this moist cake. I do reduce the blueberries by 1/2 a cup (1 cup for double) and add a pinch of cinnamon to better suit our personal preferences.

MY REVIEW
Reviewed Jan. 6, 2014

Replaced vanilla extract with lemon extract, added a splash of milk to the batter (was a little dry after stirring wet ingredients into dry mixture), and doubled the topping like another review recommended. It turned out better than last time! Definitely a new family favorite in our home.

MY REVIEW
Reviewed Jul. 30, 2011

I've been using this recipe for a few years now. Made it for our local county fair last year and got second place! Very good recipe!

MY REVIEW
Reviewed Jul. 21, 2011

This has roughly half the calories and fat of the Blueberry Sour Cream Coffee Cake on this site (the one pictured as a bundt cake). While that recipe is fabulous, I wanted to try this recipe which makes a smaller, lower calorie cake. I made a few changes (used 1/3 cup whole wheat flour, the rest all-purpose flour; used nonfat yogurt for half the sour cream, and used regular sour cream). It was moist and flavorful, but next time I will increase the amount of topping because it wasn't noticeable enough.

MY REVIEW
Reviewed Aug. 31, 2010

This is delicious. My husband is a picky eater and he loved this. I have already made it again.

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