Loading ...
Low Fat Blueberry Coffee Cake
July 3rd, 2009 Madhuram Posted in Cakes, Low Fat Baking | 
Print This Recipe
| 37 Comments »
I found this recipe for blueberry coffee cake in Taste of Home’s Baking Book. As I have mentioned a couple of times earlier, the recipes which appear in that magazine are perfect and it does not disappoint you at all. So this coffee cake recipe was no exception to it. I’m not a big blueberry fan. I buy these berries to make blueberry milk for my son and other than that we don’t do much with it. Sometimes he asks for blueberry pancakes but this time he didn’t want neither. I was looking for blueberry recipes and found this coffee cake recipe. The first thing which caught my attention was that it used only 2 tablespoons of butter and it was very easy to prepare. These days my son is so keen on helping me while baking so I have to consider the ease of preparation too while choosing a recipe. So this recipe was perfect. The only change I had to do was to use unsweetened applesauce to substitute one egg and add little apple cider vinegar and the cake turned out GREAT.
Yield: 9 servings
2 Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.
3 Measure the buttermilk in a liquid measuring cup (or any other bowl). To that add the melted butter, vinegar, extracts and applesauce. Whisk until well blended. If you add the butter while its still hot, the mixture will look curdled, but its okay.
4 Stir the wet ingredients into dry ingredients until just moistened. Fold in 2/3 cup blueberries. If using frozen blueberries, do not thaw before adding to batter, because the color will bleed.
5 Pour the batter into the prepared pan. Top with remaining blueberries. Sprinkle the almond mixture on top. Tap the pan lightly a couple times so that the topped blueberries and almonds sticks to the batter.
6 Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the pan on a wire rack.
7 Remove the cake from the pan after 10 minutes and transfer the cake directly to the wire rack. The cake is quite light, so you will have to be very careful while tilting the pan. A couple of almonds will fall down.
This cake doesn’t rise much, around 1/2-3/4th inch only. As for the texture, it was very lighty and fluffy, unusual for an egg less cake. I think the vinegar did the trick. The sweetness was perfect, the addition of almonds gave a nice crunch to the cake. The only thing to look for while baking this cake is that it’s very light and has to be handled very carefully while removing from the pan.
The cake is very light (just like a cake with eggs) when kept at room temperature. It hardens up a little when stored in the refrigerator. So I was thinking that the next time I bake it, I would cool it in the fridge itself, so that removing it from the pan will be easy.
2 If you leave the cake in the pan itself for much longer time, the bottom of the cake will become soggy from the heat and the condensation. It happened to my first batch and I had to blot it with paper towel.
3 I think this recipe without the blueberries would make a perfect eggless white cake.
Although not low in fat technically (because of the almonds), since the percentage of saturated fat is quite low this blueberry coffee cake goes to my Low Fat Baking Event.
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
September 24th, 2009 at 3:29 pm
Hi Madhu,
I want to try this recipe but I don’t have any buttermilk, what can I use as a substitute? I do have homemade plain yogurt, will that work? How much do I need? Also, I wanted to add that I love your site. Thank You.
Thank you very much Sonia. You can definitely use yogurt instead of buttermilk. Just dilute 1/4 cup yogurt with 1/4 water, so that you get 1/2 cup of buttermilk.
September 23rd, 2009 at 11:17 pm
i tried this cake twice and it turned out very well. i only skip one ingredient-applesauce because i was not able to find it in s’pore. im going to try your chocolate cake this weekend…im just going crazy on chocolates during my pregnancy time now. Your web is the most wonderful one i have ever come across and encourage me to bake!
Thanks Madhu….
Thank you very much for trying the recipe and for the generous compliments, Gayithiry. Applesauce is very easy to make too. Just peel, chop and cook the apples either in microwave oven or stove top using required amount of water and blend it to a smooth paste once it is cool enough and use it to substitute for fat/eggs. Congratulations and take care.
September 17th, 2009 at 6:54 pm
Hi Madhu,
I want to know if i can replace brown sugar with white sugar and apple cider vinegar with white vinegar?
September 10th, 2009 at 7:04 am
Hi Madhuram.thank you for the feedback.Baked this cake and it was simply great.Was able to cool it outside and did no refrigerate.The texture was soft it did not crumble.Baked another cake without the bluberries added a few more tbs of sugar.This is a very easy to bake cake that too low fat…Thanks
You’re welcome Priya. Thanks to you too for trying the recipe and for the helpful feedback.
September 9th, 2009 at 4:04 am
[...] fruit to get taste and texture. Then I also saw a few recipes which inspired me, there was this Blueberry coffee cake & Eggless Vanilla Strawberry Chocolate Chip [...]
September 2nd, 2009 at 1:12 am
[...] a healthy approach, Madu’s blueberry coffee cake at Eggless Cooking is not only egg-free, it’s also low fat. Maybe that would be a better [...]
August 29th, 2009 at 1:33 pm
I’m going to bake this cake for my friends birthday.I noticed that in the ingredients list you have not mentioned about salt but in the procedure you have mentioned it.can you tell me if one needs to add salt.I have gerber’s applesauce is it good enough?Thanks.
Thanks for pointing it out Priya. 1/4 teaspoon of salt should be fine. Yes you can use Gerber’s applesauce too.