Cinnamon Blueberry Coffee Cake Recipe

5 10 13
Cinnamon Blueberry Coffee Cake Recipe
Cinnamon Blueberry Coffee Cake Recipe photo by Taste of Home
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Cinnamon Blueberry Coffee Cake Recipe

Read Reviews
5 10 13
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

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

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. Yield: 14 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Coffee Cake in Country Woman November/December 2004, p36

Nutritional 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.

  • 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
  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 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. Yield: 14 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Coffee Cake in Country Woman November/December 2004, p36

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Reviews forCinnamon Blueberry Coffee Cake

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MY REVIEW
roadrunner11 User ID: 7235495 90826
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
jjmack0630 User ID: 4179875 58043
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
toby15 User ID: 3819439 73789
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
DaleCady User ID: 782230 61508
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
Ibeleaf User ID: 3939806 73788
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
oriole1 User ID: 4596841 139423
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
graniz User ID: 2660589 151458
Reviewed Sep. 21, 2009

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

MY REVIEW
cranberrylane User ID: 2711578 73764
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
cranberrylane User ID: 2711578 124562
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
mucker User ID: 3714025 64679
Reviewed Dec. 20, 2008

"sinful delicious

Mucker"

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