LIGHTENED-UP BLUEBERRY COFFEE CAKE
Steps:
- Preheat oven to 400F.
- Lightly grease a 9-inch springform pan with cooking spray and set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
- In a large mixing bowl, combine egg, almondmilk, yogurt and vegetable oil; whisk until thoroughly incorporated.
- Using a spoon, stir flour mixture into egg mixture; stir just until combined. Set aside.
- Toss 1 cup of blueberries with 1 tablespoon flour.
- Gently fold blueberries into prepared cake batter, trying not to break up the fruit.
- Pour into previously prepared cake pan.
- Top with remaining blueberries and walnuts.
- Sprinkle top of cake with turbinado sugar and cinnamon.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and transfer to a wire rack; let stand in cake pan for 10 minutes.
- Remove sides of springform pan and let completely cool.
- Serve.
Nutrition Facts : Calories 218 kcal, Carbohydrate 35 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 150 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
LOW-FAT BLUEBERRY COFFEE CAKE
From Orlando Sentinel May 12, 2004. They noted that it was adapted from The Bounty of Central Florida by Valerie Hart
Provided by Colleen321
Categories Breads
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Over a peive of parchment or wax paper, sift together the flour, sugar, baking powder and salt. Pour from paper into a mixing bowl.
- Add yogurt, oil, and eggs to flour mixture. Beat 1 minute with hand mixer on med speed.
- Pur batter into a 9X9" greased baking pan. Sprinkle half of the cinnamon-sugar mixture over the top.
- Bake at 350 F for 35-40 minutes, or until a toothpick inserted comes out dry.
- Sprinkle half of the blueberries over the top. Sprinkle the remaining cinnamon-sugar mixture over the top. Turn oven to broil. Broil until hot and bubbly over the top.
- Cut into squares and serve with the reserved blueberries on the side.
Nutrition Facts : Calories 279.5, Fat 10.6, SaturatedFat 1.6, Cholesterol 41.6, Sodium 182.8, Carbohydrate 43.7, Fiber 1.7, Sugar 29.3, Protein 4
LOW FAT BLUEBERRY COFFEE CAKE
This is easy delicious and a great dessert or breakfast recipe. I originally got this from Cooking Light a long time ago. The Cooking Light staff voted this coffee cake as one of the top five recipes from their first 10 years.
Provided by lmkga
Categories Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
- Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
- Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
- Pour batter into prepared pan.
- Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
- Bake at 350F for 50 minutes; cool on a wire rack.
Nutrition Facts : Calories 2592.9, Fat 90.9, SaturatedFat 33.1, Cholesterol 311, Sodium 1929.4, Carbohydrate 432.6, Fiber 14.9, Sugar 321.9, Protein 28.4
SUGAR FREE BLUEBERRY COFFEE CAKE
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Provided by IBSERVICE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g
SKINNY BLUEBERRY-PEACH COFFEE CAKE
100% less cholesterol • 93% less sat fat than the original recipe. There's no need to get out the mixer for this recipe? A spoon will do just fine; and the use of frozen blueberries and peaches means you can enjoy it any time of the year!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 9
Number Of Ingredients 15
Steps:
- Preheat oven to 350° F. Lightly coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside. In a large bowl stir together the 1 cup flour, the cornmeal, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
- In medium bowl combine yogurt, egg whites, sugar, honey, and oil. Add yogurt mixture all at once to flour mixture; stir just until combined. In small bowl combine blueberries, peach, and the 1 tablespoon flour; toss gently to coat.
- Spread about half the batter in the prepared baking pan. Sprinkle with the fruit mixture. Spoon mounds of the remaining batter over the fruit mixture, then spread evenly over fruit (the batter may not completely cover the fruit).
- Bake about 40 minutes or until coffee cake is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 square, Sodium 200 mg, Sugar 17 g, TransFat 0 g
BLUEBERRY COFFEE CAKE I
This cake is super for a quick breakfast snack with coffee.
Provided by Debbie Rowe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g
LOW-FAT COFFEE CAKE
I served this to friends without telling them it was low-fat and nobody ever guessed. They all thought it was delicious!-Coleen Roberts, Charlotte, North Carolina
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a medium bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg whites, applesauce and milk. Add to dry ingredients. Pour into a 9-in. square baking pan that has been coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts :
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.
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- 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 : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY BEST COFFEE CAKE
Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 9
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
- In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
- Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
- In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.
Nutrition Facts : Calories 390, Carbohydrate 65 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 39 g, TransFat 1 g
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Reviews 4Category BreakfastCuisine AmericanTotal Time 55 mins
- In a medium sized bowl, whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. Beat in the eggs one at a time until incorporated, and lastly add the vanilla and yogurt.
- Spread half of the batter into the 8 inch pan. Sprinkle half of the nut mixture over the batter and top with the blueberries. Gently pressing them into the batter. Spoon the rest of the batter over the top and smooth it out. Sprinkle the remaining mixture over the top of the cake.
- Bake 30-35 minutes or until a toothpick inserted comes out clean. Let cool slightly and then unfold and allow to cool completely. Cut into two inch squares.
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