Sour Cream Blueberry Coffee Cake Recipe

5 8 10
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Sour Cream Blueberry Coffee Cake Recipe

Read Reviews
5 8 10
Publisher Photo
OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large 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; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in 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

1 piece: 242 calories, 9g fat (3g saturated fat), 31mg cholesterol, 201mg sodium, 38g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large 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
  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 in 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

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Reviews forSour Cream Blueberry Coffee Cake

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MY REVIEW
Jean User ID: 9048872 274614
Reviewed Sep. 28, 2017

"loved the blueberry version, so when apples came in season I changed it up a bit. I double the recipe, I use 12 oz chopped apples, 1 Tablespoon apple pie spice and 1/3 cup boiled apple cider (King Arthur). I mix these three items together in a bowl. I add these after the batter is mixed and bake as usual. It's a great addition to my fall lineup for my customers. Sells out every week."

MY REVIEW
DellaD User ID: 1990902 249362
Reviewed Jun. 13, 2016

"I too doubled the recipe for a 9x13 pan and baked for an hour. I also added a small amount of milk to thin the batter a bit. When it came out of the oven I also a topped it with a can of vanilla frosting. I heated the frosting in the microwave for a minute and then poured it over the hot coffee cake. It makes it extra moist! My family devoured it!"

MY REVIEW
FLZephyr User ID: 728094 130751
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
[email protected] User ID: 2596669 66914
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
smurph1998 User ID: 4041886 98529
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
cookingofqueen User ID: 4967790 207023
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
cfolkenroth User ID: 1046646 151295
Reviewed Aug. 31, 2010

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

MY REVIEW
lssrls User ID: 1447889 151293
Reviewed May. 12, 2008

"This is delicious !"

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