Less Pudge Blueberry Coffee Cake

"This is a modified recipe from one I found in an old muffin cookbook. I adjusted some of the ingredients to remove some of the fat and cholesterol content...but I still bake with butter so beware. Now with this said - this is NOT a diet cake - cake is cake and still holds calories - this is just my version of a reduced fat version. NOTE: If using frozen blueberries for this recipe DO NOT thaw before adding to the batter."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
photo by CoffeeB photo by CoffeeB
photo by CoffeeB photo by CoffeeB
Ready In:
55mins
Ingredients:
12
Yields:
1 cake
Serves:
12
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ingredients

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directions

  • Spray a 10-inch flute tube pan with cooking spray and then dust lightly with flour.
  • In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes.
  • Beat in the egg substitute and vanilla.
  • In another bowl, combine the flour, baking powder, baking soda and salt.
  • Add dry ingredients to the egg mixture alternately with the sour cream.
  • Gently fold in the blueberries.
  • In a small bowl, combine the topping ingredients.
  • Spoon half of the batter into the prepared pan.
  • Sprinkle half of the "topping" ingredients over this layer.
  • Spoon the remaining half of batter into the pan and top the batter with the remaining topping mixture.
  • Bake at 350F for 40-50 minutes or until a pick comes out clean.
  • Cool cake for 10 minutes before removing from pan to a wire rack to cool.
  • Before serving, dust with confectioners' sugar if desired.

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Reviews

  1. What a great tasting coffeecake this is Melissa. I especially love the added cinnamon/sugar combination thru-out. Just the right amount of crunch and sweet. Since I made at the coffee/cafe I work for and to be sold by the slice I used regular eggs and regular sourcream. But, I can see doing the less pudge substitutes at home w/o any of the taste being compromised. I also used a powdered sugar glaze w/a bit of blueberry syrup added for flavor. Thanks for posting this keeper of a recipe and I"m so happy I tagged it for PhotoTag~
     
  2. Certainly does not taste like a healthier recipe. Never have this type of egg product but alwyays substitute regular eggs which work fine. For varient you can use 1/2 raspberries which just gives a slightly different finished flavor. Thanks for such an easier and reliable recipe
     
  3. I tossed out my old bundt last summer and still haven't gotten around to replacing it so I made 2 smaller round cakes which is better for my family anyway. I used the convection and it quickly formed a crispy top "skin" which was broken and the inside cake rose. It's so cool looking like that. I think I must have poured all of the berried in the side of the cake that I didn't cut for the pic because there are lots in there but not in that slice, bummer. Everyone loves it and I know that some blueberry fruit sauce on top would really be outstanding.
     
  4. Awesome recipe! Everyone who tried this cake did not even realize that it wasn't made of an entire cup of butter. When I tried this recipe, I only had almond extract available. It turned out delicious! Almond extract added another layer and depth of flavor in my cake. Thanks for the great recipe!!
     
  5. I made this as a special treat for DH today and I am under strict orders from him to give it 5 stars! I used Smart Balance as it is what I keep around, and subbed 1 c oat flour for some of the AP. I also discovered too late that I was out of sour cream, so I improvised and threw in some of DS's plain yogurt and a small snack size carton of vanilla pudding. Worked like a charm! I also cut back on the "topping", as DH isn't big on that sort of thing. 1 T of sugar was enough for us, and we both enjoyed the line of cinnamon-sugar through the center of the cake. Thanks for posting; I know I'll make it again! Made for Healthy Choices 2008.
     
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RECIPE SUBMITTED BY

<p>I'm one of the original members of RecipeZaar and an active member in the old forums.&nbsp; I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction.&nbsp; I miss those forums and am saddened that this is now just another recipe collection site.&nbsp; I will always come back here as I have so many recipes saved of my own and tried many gems.&nbsp; I hope you are able to find something you like.</p>
 
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