Low Fat Blueberry Coffee Cake Recipes

BLUEBERRY BEST COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
• In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
• In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

Steps:

• Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
• This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

SUGAR FREE BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
• In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F and place the baking rack in the middle of the oven. Grease a 9×13-inch baking pan.
• Make the batter in the bowl of your stand mixer or a large bowl by combining the all-purpose flour, sugar, baking powder, and salt.
• To the bowl, add the Greek yogurt, softened butter, lemon zest, eggs, and vanilla. Mix on low speed until combined and there are no visible clumps. The batter will be thick. Gently fold in blueberries with a spatula.
• Pour batter mixture into the greased baking pan.
• In a small bowl, make the crumble topping by mixing the flour and sugar. Then, add the chilled and cubed butter. I've found that using my hands is the easiest way to turn this into a coarse, sand-like texture.
• Distribute crumble mixture over the batter.
• Bake for 50-65 minutes or until a toothpick inserted comes out clean. Remove from oven and allow cake to cool down to room temperature prior to serving.

LIGHTENED-UP BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 400F.
• Lightly grease a 9-inch springform pan with cooking spray and set aside.
• In a medium mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
• In a large mixing bowl, combine egg, almondmilk, yogurt and vegetable oil; whisk until thoroughly incorporated.
• Using a spoon, stir flour mixture into egg mixture; stir just until combined. Set aside.
• Toss 1 cup of blueberries with 1 tablespoon flour.
• Gently fold blueberries into prepared cake batter, trying not to break up the fruit.
• Pour into previously prepared cake pan.
• Top with remaining blueberries and walnuts.
• Sprinkle top of cake with turbinado sugar and cinnamon.
• Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and transfer to a wire rack; let stand in cake pan for 10 minutes.
• Remove sides of springform pan and let completely cool.
• Serve.

LOW-FAT BLUEBERRY COFFEE CAKE

Steps:

• Over a peive of parchment or wax paper, sift together the flour, sugar, baking powder and salt. Pour from paper into a mixing bowl.
• Add yogurt, oil, and eggs to flour mixture. Beat 1 minute with hand mixer on med speed.
• Pur batter into a 9X9" greased baking pan. Sprinkle half of the cinnamon-sugar mixture over the top.
• Bake at 350 F for 35-40 minutes, or until a toothpick inserted comes out dry.
• Sprinkle half of the blueberries over the top. Sprinkle the remaining cinnamon-sugar mixture over the top. Turn oven to broil. Broil until hot and bubbly over the top.
• Cut into squares and serve with the reserved blueberries on the side.

LOW-FAT COFFEE CAKE

Steps:

• In a medium bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg whites, applesauce and milk. Add to dry ingredients. Pour into a 9-in. square baking pan that has been coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

LOW FAT BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
• Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
• Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
• Pour batter into prepared pan.
• Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
• Bake at 350F for 50 minutes; cool on a wire rack.

THE ULTIMATE HEALTHY BLUEBERRY POUND CAKE

Steps:

• Preheat the oven to 350°F, and line a 9x5" loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
• To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in the rest.
• Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.

BLUEBERRY COFFEE CAKE

Steps:

• Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
• In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
• Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
• Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
• Serve with coffee or tea, or even with a scoop of ice cream.