Save on Pinterest

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
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    14 servings


  • 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 reduced-fat sour cream
  • 1 cup fresh or frozen blueberries
  • 2 teaspoons ground cinnamon
  • 2 teaspoons confectioners' sugar


  • 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.
  • 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.
  • Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 191 calories, 7g fat (4g saturated fat), 32mg cholesterol, 218mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • lschrankel51
    Jul 28, 2018

    Delicious. I used two eggs along with regular sour cream. I definitely will be baking it again.

  • roadrunner11
    Dec 3, 2013

    Excellent recipe! Mine turned out fantastic...i also added chocolate chips from a request made. Love this bundt cake!

  • jjmack0630
    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.

  • toby15
    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!

  • DaleCady
    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.

  • Ibeleaf
    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.

  • oriole1
    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!!

  • graniz
    Sep 21, 2009

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

  • cranberrylane
    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.

  • cranberrylane
    Jun 12, 2009

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