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Best Ever Blueberry Coffee Cake (Low Fat)

 
Best Ever Blueberry Coffee Cake (Low Fat)
197

A delicious and moist blueberry coffee cake. By using most whole wheat flour, some vegetable oil, apple sauce and a small amount of butter makes this cake contain much less fat and more fibre without losing any yumminess.

Yield

24

servings

Prep

10

min

Cook

50

min

Ready

80

min

Trans-fat Free, Low Sodium
 

Ingredients

1 ½ cups whole-wheat flour
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
8 ounces cream cheese (reduced-fat)
softened
*
¼ cup canola oil
2 tablespoons butter, unsalted
melted
2 tablespoons applesauce
unsweetened
1 cup sugar
if you have a sweeter tooth, add 1/4 cup extra sugar :)
2 large eggs
2 teaspoons vanilla extract
pure
2 ½ cups blueberries
fresh or frozen
3 tablespoons sugar
1 ½ teaspoons cinnamon
ground

Directions

Preheat oven to 350℉ (180℃).

Well grease a 13 x 9 x 2 inch baking pan; set aside.

In small bowl mix together flour, baking powder and salt with a fork; set aside.

In a large bowl whisk together cream cheese, canola oil, butter and applesauce until creamy and smooth, 2 to 3 minutes.

Add the sugar, and keep whisking until well mixed.

Add the eggs one at a time, whisking well after each adding.

Add the vanilla extract, and whisk well.

Add the flour, and stir with a wooden spoon until just incorporated and no dry spots remain.

Very gently fold in blueberries, the batter will be very thick.

Pour into the prepared baking pan and smooth the top with a spatula.

In small bowl with a fork mix together 3 tablespoons sugar and the cinnamon.

Sprinkle over batter.

Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.

Cool on a wire rack.

Serve warm, at room temperature or chilled.

Note: The recipe can be easily scaled down, if you want to half the recipe, just use half amount of each ingredient, then bake in a well greased 8 by 8-inch baking pan for same amount of the time.

 

* not incl. in nutrient facts

Reviews

over 5 years

A delicious and moist blueberry coffee cake. By using most whole wheat flour, some vegetable oil, apple sauce and a small amount of butter makes this cake contain much less fat and more fibre without losing any yumminess.

Great with a cup of coffee or tea!

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Comments

gisele13
Summerfield, United States
 over 5 years ago

I made this coffee cake using Bob's Red Mills white whole wheat pastry flour.To my taste the cake is way to sweet with so much sugar. Next time I will only use one cup of brown sugar.Also less cooking time maybe 45mn,


but it is much to sweet for me. I will make it again this time with 1 cup of brown sugar.

Gisele, I actually used 1 cup brown sugar, because I already cut down the amount of sugar from the original recipe 1 1/2 cups sugar, so I was afraid that the cake would be not sweet enough for most people. That's why I put 1 1/4 cups in this recipe.

Clearly 1 1/4 cups sugar still was too much for you. I just updated the recipe to 1 cup sugar.

Thanks for your comment to let us know your thoughts. Happy Cooking :-)

happyzhangbo
Toronto , Ontario, Canada
 over 5 years ago

Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 15143% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 85mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 3%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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