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

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 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.
Nutrition 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.

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Reviews

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Average Rating:
  • PrplMonky5
    Jun 22, 2018

    This is SO good! I wanted to find a recipe to use up leftover sour cream and blueberries and this was a winner. I agree that it needed some extra milk because the batter was dry (I used somewhere around 2-4 tbsp maybe?). I also doubled the topping like others suggested. I also used just under 1.5C of blueberries because it's all I had. I had it in my oven for about 37 minutes. I usually end up overstirring these kinds of dishes but I think I did ok. The trick is to stir slowly and try to fold it together. The coffee cake was moist and light. I would definitely suggest using the full amount of blueberries, they tasted so good! I can't wait to make this again!

  • Tee
    Mar 18, 2018

    I have been baking this extraordinarily delicious recipe since 2011. There have been innumerable requests over the years for this (healthier) coffee cake. To up its nutritional value without comprising on taste, I substitute all purpose flour with oat and/or stone ground whole wheat pastry flour. (I never use all purpose flour. There are too many tastier and healthier whole grain flours out there). I decrease the sugar 1/4 cup and add 1/4 extra applesauce. I also add an extra 1/2 teaspoon vanilla. Like others, I double the recipe for a 9"x13" pan. This recipe has been so popular, my friends and family have actually cut pieces for themselves and hidden them! :)

  • Jean
    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.

  • DellaD
    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!

  • FLZephyr
    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.

  • jestude03
    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.

  • smurph1998
    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!

  • cookingofqueen
    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.

  • cfolkenroth
    Aug 31, 2010

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

  • DaniCalifornia
    Jul 3, 2009

    No comment left