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: 1/4 cup margarine, softened; 4 ounces cream cheese; 1 cup sugar; 1 egg; 1 cup flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla; 2 cups frozen blueberries; 1 teaspoon ground cinnamon; 2 tablespoons brown sugar

Servings: persons

1/4 cup margarine, softened
4 ounces cream cheese
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2 cups frozen blueberries
1 teaspoon ground cinnamon
2 tablespoons brown sugar

1
Preheat oven to 350u00b0F Spray 9-inch round cake pan with cooking spray. (
2
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.
3
Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
4
Pour batter into prepared pan.
5
Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
6
Bake at 350F for 50 minutes; cool on a wire rack.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/4 cup margarine, softened, 4 ounces cream cheese, 1 cup sugar, 1 egg, 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.

Low Fat Blueberry Coffee Cake

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