It’s a new year and while we often try to lighten up our waist bands, you should not totally deprive yourself of things you enjoy. By making simple substitutions in your baking, you can still enjoy a small slice of this lightened up Blueberry Crumb Cake Recipe. We were inspired to make this Blueberry Crumb Cake after seeing a good price of blueberries in the market. I did not expect to find fresh blueberries in January but I took advantage of the sale. You could probably use defrosted blueberries as well as they are baked inside this moist cake that is topped with a delicious crumb topping.
Don’t be surprised by how thick the batter is. You will need to spread the batter into the pan you are using. I made this in a cake pan but next time I would consider making it in a springform pan so you can display it whole
Low Fat Blueberry Crumb Cake Recipe
One of the best parts of this Blueberry Crumb Cake is the crumble. You need to use your fingers to crumble it evenly over the cake. This is where the calories are, but you can try to reduce the butter or use coconut oil instead. We did not have coconut oil so I was not able to try this substitution.
I could eat this blueberry crumb cake just like this…. but we know you need to bake it so the crumb topping can harden up nicely.
Here it is right out of the oven.
We enjoyed this for breakfast and I served it before it was cooled completely. I enjoyed a slice two days after it was baked and it was still very good.
What is your favorite breakfast cake?
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Lightened Up Blueberry Crumb Cake Recipe
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound 1 stick unsalted butter, melted
- 1 1/3 cups all-purpose flour
For the cake
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
For the cake
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan or spring form pan.I use baking spray.
For the streusel
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake
- Cream the butter and sugar in the bowl of an electric mixer on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and Greek Yogurt. In a separate bowl, sift together (or whisk briefly) the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
- Using a spatula, fold in the blueberries until completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a toothpick or skewer comes out clean.
- Cool completely or slightly warm for a great coffee treat.
Adapted from Ina Garten
Amount Per Serving: Calories: 521 Saturated Fat: 15g Cholesterol: 103mg Sodium: 317mg Carbohydrates: 68g Fiber: 1g Sugar: 36g Protein: 6g