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Blueberries and Cheese Coffee Cake

Total Time

Prep: 25 min. Bake: 30 min.


15 servings

Updated: Oct. 14, 2022
Shirley Wilder of Marinetta, Georgia didn't want to give up this coffee cake just because she had to watch her diet closely. Our Test Kitchen help her keep this treat on the menu by cutting the fat by more than 40%, the saturated fat and cholesterol by one-half and the calories by one-quarter. — Taste of Home Test Kitchen


  • 2 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 teaspoon grated lemon zest
  • 2-1/4 cups all-purpose flour, divided
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 cups fresh or frozen blueberries
  • 1 package (8 ounces) reduced-fat cream cheese, diced
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 2 tablespoons cold butter


  1. In a large bowl, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon zest. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.
  2. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a 13x9-in. baking dish coated with cooking spray.
  3. For topping, combine the flour, sugar and lemon zest in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter.
  4. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Nutrition Facts

1 piece: 224 calories, 8g fat (4g saturated fat), 31mg cholesterol, 346mg sodium, 34g carbohydrate, 1g fiber), 5g protein.

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