Blueberry Coffee Cake


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Every time I have company for dinner or go to someone's house for a meal, I'm asked to make this. It is one of our family's favorite and I hope it will be yours too. Enjoy!

This recipe is:
Diabetic Friendly

Prep: 20 min. Bake: 40 min.
Yield: 14 Servings

1/3 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
1 cup fresh or frozen blueberries

3 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons confectioners' sugar


In a large bowl, beat the butter and sugar until crumbly, about 2 minutes.

Beat in the egg, egg substitute and vanilla.

Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.

Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan.

Combine sugar and cinnamon; sprinkle half over batter. Repeat layers.

Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 14 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis:One serving (1 piece) equals 191 calories, 7 g fat (4 g saturated fat), 32 mg cholesterol, 218 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Submitted by Sharon from Maryland.


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