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Sour Cream Blueberry Coffee Cake

 Sour Cream Blueberry Coffee Cake
OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.
12 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached 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

Directions

  • 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.
  • For topping, in a bowl, combine the brown sugar, oats and cinnamon;

2 of 2

Sour Cream Blueberry Coffee Cake (continued)

Directions (continued)

  • 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.
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.