Low Fat Blueberry Sour Cream Coffeecake Recipes

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
• Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

SOUR CREAM BLUEBERRY COFFEE CAKE

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.

LOW-FAT COFFEE CAKE

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.

SOUR CREAM COFFEE CAKE (LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• TO MAKE CINNAMON FILLING: Combine sugars, raisins, and cinnamon in a small bowl and blend well.
• Set aside.
• TO MAKE CAKE: Combine pears, sour cream, egg substitute, and vanilla in a small bowl and mix well.
• Add sour cream mixture to dry ingredients and mix with a fork until blended.
• Spread a thin layer of batter into an 8-inch bundt pan that has been coated with vegetable spray.
• Sprinkle half of the cinnamon filling over batter; repeat this process one more time, ending with batter.
• Bake for 45 to 50 minutes, or until cake tester inserted into center of cake comes out clean.
• Cover cake with waxed paper and cool on a cake rack for 25 minutes.
• This method of covering will keep the cake moist.
• Remove cake from pan, recover with waxed paper, and cool completely.
• Store in an airtight container.
• 21 servings.

LOW-FAT BLUEBERRY COFFEE CAKE

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.

LOW FAT BLUEBERRY COFFEE CAKE

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.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350.
• In a large bowl combine the first five ingredients.
• In another bowl combine egg, sour cream, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into 9 in square 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 mins, until toothpick comes out clean.
• Cool on wire rack.
• *if using frozen blueberries do not thaw**.

BLUEBERRY-ALMOND COFFEE CAKE (LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• Lightly spoon flour into dry measure, level with knife. Combine first 5 ingredients in large bowl, add 2/3 Cup of the blueberries, toss well.
• Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
• Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
• Combine almonds, brown sugar and cinnamon, sprinkle over blueberries. Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.
• 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.