A soft and light eggless low fat blueberry coffee cake made with simple ingredients and fresh berries. Topped with a slivered almond and sugar crumble, it adds a gentle crunch that makes each slice feel extra special.
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 are featured in that magazine are perfect and it does not disappoint you at all. So this blueberry coffee cake recipe was no exception to it. I just had to make some minor changes to make it egg-free.
I was initially not a fan of blueberries. The texture and slight tang did not appeal to me at first. That changed after I tried a batch of vegan blueberry muffins, and slowly I started enjoying them in baked treats. Since then, I have used blueberries in many recipes, especially my eggless blueberry pound cake, and now this coffee cake has become a regular too.
This recipe came about when I had a box of fresh blueberries to use up and wanted something simple. I found it in a Taste of Home cookbook, and what caught my eye was how little butter it used and how easy it was to put together. My son enjoys helping in the kitchen, so I like recipes that are simple to follow. The original recipe used an egg, which I replaced with homemade unsweetened applesauce along with a splash of apple cider vinegar, and it worked really well.
I have baked this coffee cake many times now, and it turns out soft and light every time. I also have baked vegan blueberry coffee cake based on this recipe that tastes just as good. When I have extra berries, I like to make a simple blueberry milk for the kids, and they always enjoy it.
If you tried this Low Fat Eggless Blueberry Coffee Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Low Fat Eggless Blueberry Coffee Cake
Ingredients
- 1 cup All-Purpose Flour
- ½ cup Sugar
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- a pinch Salt
- ¼ cup Unsweetened Applesauce (dry measuring)
- ½ cup Buttermilk (I used 1%)
- 2 tablespoons Butter melted
- ½ tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- 1 cup Blueberries Fresh or Frozen
- ½ cup Almonds Sliced
- 1 tablespoon Brown Sugar (I used dark)
- ¼ teaspoon Ground Cinnamon
Instructions
- Preheat the oven to 350°F (180°C) for at least 15 minutes. Grease an 8 inch square baking dish. In a small bowl, combine sliced almonds, brown sugar, and cinnamon to make the topping, then set aside. Melt the butter on the stovetop, in the microwave, or in the oven while it preheats.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl or a liquid measuring cup, combine the buttermilk, melted butter, vinegar, extracts, and applesauce. Whisk until well blended. If the butter is still warm, the mixture may look slightly curdled, which is fine.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in ⅔ cup blueberries. If using frozen blueberries, do not thaw them before adding, as the color may bleed into the batter.
- Pour the batter into the prepared pan and spread evenly. Top with the remaining blueberries, then sprinkle the almond mixture over it. Tap the pan lightly a couple of times so the topping settles into the batter.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Place the pan on a wire rack and let it cool for about 10 minutes.
- Then carefully remove the cake from the pan and transfer it to the wire rack to cool completely. Since the cake is light, handle it gently while removing.
My Notes
- The cake stays soft and light at room temperature, very similar to a cake made with eggs. When stored in the refrigerator, it tends to firm up slightly.
- Do not leave the cake in the pan for too long after baking, as the trapped heat can create moisture and make the bottom soggy. It helps to transfer it to a wire rack after a short cooling time. You can line the pan with parchment paper before adding the batter to make removal easier.
- This recipe works well even without the blueberries and can be used as a simple eggless sponge cake base.
Taste & Texture
- I have baked quite a bit over the past year, and this low fat blueberry coffee cake would easily make it to my top five. It turned out that good. My husband even went back for a second serving, which almost never happens, so that says a lot. I did not have almond extract on hand, but I can imagine it would add an even nicer flavor.
- This cake does not rise very high, about ½ to ¾ inch, but the texture is soft and fluffy, which is not always the case with eggless cakes. The vinegar really helps with that light texture. The sweetness is just right, and the almonds on top add a pleasant crunch. Since the cake is quite light, handle it gently when removing it from the pan so it does not break.
Nutrition
This recipe has been updated and republished from the 2009 archives.
Shraddha Kothari says
Hi,
I have baked this recipe a number of times and it is always a hit. I was curious if you have tried replacing blueberry with another fruit. I was considering using apples and cranberries instead as blueberries are currently unavailable. Would the baking duration change? Thanks!!
Madhuram says
Thank you very much, Shraddha. I haven't tried this recipe with any other fruit. Diced apples might work, so do cranberries too. I don't think you will have to change the baking duration as long as you keep the measurmenet the same.
Jenn says
If I want to bring this to a meeting can I make it the night before? Should I keep it in the fridge. ? I want to serve it in the pan so not sure if the condensation on the bottom matters ?
Madhuram says
Hmm..that's a good question and I'm not sure if condensation formed when I baked this cake. If you want to serve it the pan, to be on the safer side I would line the pan with parchment paper hanging on the sides and then pour the batter, bake the cake. Remove the cake with the parchment paper. Let it cool completely. Then you will be able to take the cake off the paper. Leave the cake at room temperature on a wire rack so that the bottom is not sticking to a pan or plate and we can avoid condensation forming if the cake is moist. The next day the cake would have lost some of its moisture and now you can transfer it to the pan and take it with you.
Rebecca says
Can I use cake flour?
Madhuram says
Yes you can Rebecca.
Fan says
I'd ignored this recipe before because I assumed a coffee cake was coffee flavoured! what a mistake!! delicious.Thanks for a delicious recipe...again!
Madhuram says
Haa..haa..I too was of the same opinion initially. You're very welcome. 🙂
jai says
Hi instead of applesauce, what can I use? cant use eggs too
Madhuram says
Probably some more milk itself I guess.
Abha says
by milk here you mean buttermilk?
Madhuram says
Yes, if you want to keep it vegan.
kim says
Hi,
Will it be okay if I skip Cinnamon Powder. I have none at home..
Do we have any replacement?
Thanks
Kim
Madhuram says
Yes you can omit it Kim. It's optional but gives a good flavour.
Kim says
Hey Madhu,
Can I replace Butter with coconut oil or canola oil? and if yes, what should be the amount of oil?
Thanks again
Kim
Madhuram says
Yes you can use the same amount of oil Kim. I wouldn't use coconut oil because sometimes it solidifies.
Sangita jain says
Hi thank u for d above recepe. Kndly let me know the buttermilk used is just curd beaten and slightly thick or water added to curd n beaten like Chaas in india and of running water like thin consistency.
Secondly the batter has to be semi liquid or it will be of thick consistency.
Madhuram says
It has to be a little thick not too watery. I'm guessing semi-liquid consistency. It's a while since I baked it so don't remember it exactly.
Shanthini says
Hi.. Just tried this recipe.. Superb! I was lazy to go buy blueberries and we had so much of dates left over. So I used them instead of the blueberries. Turned out lovely. Thank you.
Madhuram says
That's great Shanthini.
Shraddha says
Brilliant recipe! Thank you! It was very flavourful.
Madhuram says
You're welcome Shradha.
Arti K says
Hi, I am waiting to try this cake.I can find blueberry in tinned form, and expensive too around 450Rs for the tin. Is there anything else that i can mix in the cake instead of blueberry to make it a less costly affair.
Lallchand Geeta says
Dear Madhuram
Thxs for this Blueberry Coffee Cake Recipe. Tried it and is great. I used oil since I haven't been able to find applesauce.
However, I made my own applesauce and used it in your Bluberry cake recipe. All else I kept the same. This time the cake became elastic and I did not like it.
Can you please tell me where I went wrong?
Thxs & Regds
Geeta
Madhuram says
Did you by any chance over mix the batter?
Bhavani says
Namaste
I am so eager to try this recipe after all the positive feedback especially since its eggless. Will definitely try it out in the morning . I am also eager to have a recipe for bread which uses unrefined flour like Chakki Atta . Please help !
Madhuram says
Thanks Bhavani. Do you want a quick bread recipe or yeast bread recipe?
SW says
Hi Madhuram, Yours is my most favorite website to go to for Vegan recipes. My children and BFF are all Vegan and your recipes are the BEST! I too love to bake and I made this Blueberry Coffee cake with Lemon Rind from about 4-5 lemons and it was very refreshing and summery. I served it with icecream for my daughter's High School graduation party!! Everyone loved it and asked for the recipe. My mother who is a good baker also loved the Eggless version. Keep up the wonderful posts!
Happy Baking/Cooking!
Madhuram says
Thank you very much SW for the feedback and generous compliments. Do come back for more recipes!
Aarthi says
I am unable to find almond extract in the stores. And all the recipes to make it at home involve Vodka. Is there a substitute for almond extract? or is there an alcohol-free recipe to make almond extract instantly at home?
Madhuram says
All extracts including vanilla extract has a negligible quantity of alcohol in it and it evaporates in the process of baking. I think artificial essences don't have alcohol in it. You can get it in Indian grocery stores.
Carol Abnett says
Hi Madhuram,
I made this cake with light coconut milk and dairy free spread as a visitor has dairy intolerance as well as egg allergy and it came out great. I wonder if you could replace the butter with oil, possibly coconut oil. I will try it next time.
Thanks for the great recipes.
Carol.
Madhuram says
You're welcome Carol. Yes oil should work too.