Low Fat Blueberry Coffee Cake Recipe

Name: Low Fat Blueberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. cake flour; 1 1/2 tbsp. baking powder; 1 tbsp. malted milk powder; 1/2 tsp. salt; 1/2 tsp. grated nutmeg; 1 2/3 c. sugar; 1/3 c. non fat sour cream; 2 tbsp. vegetable shortening; 1/4 c. skim or evaporated non fat milk; 1 1/2 tsp. vanilla extract; 1 egg plus 2 egg whites; 1 1/2 c. fresh or frozen, thawed blueberries

Servings: persons

2 1/2 c. cake flour
1 1/2 tbsp. baking powder
1 tbsp. malted milk powder
1/2 tsp. salt
1/2 tsp. grated nutmeg
1 2/3 c. sugar
1/3 c. non fat sour cream
2 tbsp. vegetable shortening
1/4 c. skim or evaporated non fat milk
1 1/2 tsp. vanilla extract
1 egg plus 2 egg whites
1 1/2 c. fresh or frozen, thawed blueberries

1
Preheat oven to 325u00b0 F. Spray a 9 inch tube pan well with cooking spray and set aside. In a large bowl, mix together flour, baking powder, salt, malted milk powder and nutmeg then set aside. In a separate bowl, cream sugar together with butter and sour cream until light and fluffy. Add egg then egg whites, beating well after each addition. Stir in vanilla, and milk. Fold liquid mixture into flour mixture until just combined. Gently fold blueberries into batter. Pour batter into pan and gently even out top with spatula or spoon. Bake cake until well
2
browned on
3
top and long skewer inserted in thickest part of cake comes out clean, 50 minutes to 60 minutes. Let cake stand in pan for 5 minutes, loosen edges and invert onto a serving plate. Sprinkle warm cake with confectioners sugar. Serve cake warm or at room
4
temperature. Before serving refresh cake with a dusting of confectioners sugar if desired. Yield 16 servings, 176 calories.

1081

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 c. cake flour, 1 1/2 tbsp. baking powder, 1 tbsp. malted milk powder, 1/2 tsp. salt, and more.

Yes, Low Fat Blueberry Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Fat Blueberry Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions