Blueberry Coffee Cake Recipe –Lightened Up

Blueberry Coffee Cake Recipe –Lightened Up

Just because it is the new year and you probably made a resolution to lose weight or eat healthy, does not mean you can still enjoy some of your favorite vices. Thanks to Southern Living’s January issue I found this great blueberry Coffee cake that not only uses the wonderful frozen berries for the summer but is lightened up for the calorie conscious eater.

Blueberry Coffee Cake Recipe
This cake is really pretty to serve to guests or to your own family when you have some extra time in the morning. Take the time to mix the dry ingredients the night before to make for an easier preparation,

 

 

My kids and husband really enjoyed this recipe and I love the taste of blueberries in the middle of winter. This is a great recipe to use up any frozen blueberries from the summer. Best part they do not have to be defrosted first.

 

 

                                             WANT A SLICE??

 
 

 

 

Lightened Up Blueberry Coffee Cake Recipe

Ingredients

  • ~1 large egg 
  • ~1/2 cup fat-free milk
  • ~ 1/2 cup plain fat-free yogurt
  • ~ 3 tablespoons vegetable oil  
  • ~2 cups all-purpose flour
  • ~1/2 cup granulated sugar
  • ~4 teaspoons baking powder
  • ~1/2 teaspoon salt
  • ~1 1/2 cups frozen blueberries, no need to thaw
  • ~1 tablespoon all-purpose flour
  • ~2 tablespoons turbinado sugar
  • ~2 tablespoons sliced almonds 
  • ~1/4 teaspoon ground cinnamon

 

Preparation
1. Preheat oven to 400°. Whisk together egg, milk, yogurt, and vegetable oil in a large bowl.

2. Sift together flour, sugar, baking soda, and salt in another bowl. (You can do this the night before for quicker assembly in the morning.)

3. Stir flour mixture into egg mixture just until dry ingredients are moistened.

4. Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.

5. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter. (I did not have turbinado sugar so just used regular)

6. Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

7. Cool in pan on a wire rack 15 minutes; remove sides of pan.

 

15 Comments

  1. Hi Maria! I had your blog this month for SRC! Really enjoyed your blog, and Cooking with Caitlin is so adorable. She even has her own logo for heaven’s sake – how cool is that?! Great idea! I know the girls in my summer baking class would love to do guest posts to show off their creations, so thanks for the idea!
    Grace

  2. it is low calorie LOL

  3. Yes your kids would love to do this. She wants to know how many comments etc. hope you liked this recipe, heading over to see your version now.

  4. This looks so yummy. Picture is really tempting me. I can imagine the taste. Thanks for sharing.

  5. I’m a huge fan of bluberry and I think a this would be an awesome recipe for my recipe list.

  6. Beautiful coffee cake, that would go great with a coffee recipe I just made.

  7. This recipe looks delicious and I love that it is lightend up as my family and I are trying to eat healthier this year! Thanks for sharing!!

    Shawna O.
    [email protected]

  8. My grandparents would love this! I can’t wait to try it.

  9. Perfect! I don’t eat many sweets until the holidays roll around. Then it is hard to come down off of that fat and sugar high. I love blueberries and this looks like a nice way to ease out of the Christmas glut!!
    Elle
    [email protected]

  10. Why do you taunt me. I can’t eat it but now I really want to.

  11. I’ll take a slice (or two), please!

  12. This sounds so yummy! Will have to try next summer when blueberries are fresh in season!

  13. Why YES, I would like a Slice!!! Great Recipe thanks!

  14. no need grab a bag of frozen blueberries if they go on sale. Beauty of the recipe you can use frozen, undefrosted blueberries!!

  15. I like the tip of mixing dry ingredients the night before. Makes it so much simpler!

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