Lowfatblueberrycoffeecake Recipes
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 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
HEALTHY BLUEBERRY COFFEE CAKE
Healthy Blueberry Coffee Cake is moist and tender with a crunchy walnut topping. With wheat flour and applesauce to replace most the oil.
Provided by Sabrina Snyder
Categories Breakfast
Time 40m
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350 degrees and spray an 8x8" pan with baking spray.
- Sift together oat flour, whole wheat flour, sugar, baking soda, salt and cinnamon into a large bowl.
- To your stand mixer add the brown sugar, applesauce, butter and oil on medium speed until creamy.
- Add in the eggs, vanilla and yogurt until well blended.
- Lower the speed to the lowest setting and add in the dry ingredients until just blended.
- Add half the batter to your baking pan.
- Top with half the walnuts and gently lay half the blueberries onto the walnuts.
- Spoon over the remaining batter gently and top with remaining walnuts and blueberries (gently).
- Bake for 30-35 minutes.
Nutrition Facts : Calories 277 kcal, Carbohydrate 39 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 44 mg, Sodium 285 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
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
LOADS-OF-BLUEBERRIES COFFEE CAKE
Steps:
- Heat the oven to 350 degrees. Grease the dish. Melt the butter in a medium-size saucepan (or in a bowl in a microwave oven.) Let cool. Wash and drain the blueberries; spread them out on paper towels to dry, removing any bits of leaf or stalk. Put the flour, baking powder, and salt in a large bowl. Stir to mix well. Add the milk, sugar, and eggs to butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Spread the batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving.
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 :
GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE
A family recipe for at least 60 years, likely taken from the newspaper. Moist and loaded with blueberries. There is never any left over. Give it a try!
Provided by Allrecipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
- Sift together flour, baking powder, and salt. Set aside.
- Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
- Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 45 g, Cholesterol 35.3 mg, Fat 6.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 252.5 mg, Sugar 22.1 g
LOW-FAT LEMON-OAT BLUEBERRY COFFEE CAKE
Old-fashioned oats play a starring role in this blueberry- and lemon-flavored coffee cake, adding texture and a healthful, natural appearance.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Use ungreased nonstick round pan, 9x1 1/2 inches, or spray bottom only of pan (without nonstick finish) with cooking spray.
- Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, eggs and lemon peel in medium bowl just until moistened. Gently stir blueberries and 1/4 cup oats into batter. Pour into pan. Sprinkle with 1/4 cup oats and the sugar; press lightly.
- Bake 30 to 35 minutes or until light golden brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 155, Carbohydrate 30 g, Cholesterol 35 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
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