Low Fat Blueberry Coffee Cake

4.9 from 8 reviews

Blueberry Coffee Cake

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.

Blueberry Coffee Cake Recipe
4.9 from 7 reviews
Print
Prep time: 15 Mins
Cook time: 30 Mins
Yields: 9 Servings
Unbelievably fluffy and soft blueberry coffee cake, which is eggless by the way!
Ingredients:
  • 1 cup All Purpose Flour
  • 1/2 cup Sugar
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 (dry measuring) cup Unsweetened Applesauce
  • 1/2 cup Buttermilk (I used 1%)
  • 2 tablespoons Butter, melted
  • 1/2 tablespoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Almond Extract
  • 1 cup Fresh or Frozen Blueberries
  • 1/2 cup Sliced Almonds
  • 1 tablespoon Brown Sugar (I used dark)
  • 1/4 teaspoon Ground Cinnamon
Procedure:
  1. Preheat oven to 350F for 15 minutes. Grease a 8 inch square baking dish. In a small bowl combine the almonds, brown sugar and cinnamon; set aside. The butter can be melted on stove top or microwave oven or even in the oven while it’s preheating.
  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.
Taste:
  1. I have baked a lot in the past one year but this blueberry coffee cake will definitely make it to the Top 5 if I prepare such a list. I’m not exaggerating here but it was unbelievably good. So good that my husband asked for seconds and had it too! This has never happened before. I didn’t have almond extract, I think it would have tasted even better with it.
  2. 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.
My Notes:
  1. The original recipe had mentioned 2/3 cup buttermilk, which is what I did for the first batch and as I have mentioned earlier, the cake was so fluffy that I felt that it would fall apart while removing from the pan. I had to be very careful. So while preparing the next batch (yes we liked it so much that I baked it again the next day to share it with my new friends here) I reduced the quantity of buttermilk to 1/2 cup and this time it was quite manageable.
  2. 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.
  3. 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.
  4. 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.


Share with your friends:

You should also check out...


Ratings and Reviews (8)

Blueberry Coffee Cake
3 star: 0
2 star: 0
1 star: 0

80 Responses to “Low Fat Blueberry Coffee Cake”

  1. Pragni says:

    Hey Madhu!

    Quick question.. I don’t have any apple sauce.. can I replace that with anything else?

  2. jacqueline says:

    Have been looking for egg less cakes, muffins found this and I love it, thank you will be sharing this with others

  3. Sherri says:

    Hi, I only have white spirit vinegar as ACV is hard to find in South Africa. Could I use that?
    Blessings
    -Sherri

    • Madhuram says:

      I Googled and found that white vinegar and white spirit vinegar are one and the same. So you can use it instead of apple cider vinegar.

  4. Carol Abnett says:

    Hi Madhuram,
    I made this cake with coconut milk as a friends little boy is allergic to dairy and eggs, it turned out perfectly.
    Thanks for the recipe.
    Carol.

  5. 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.

  6. 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.

  7. 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!

  8. 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 !

Leave a Reply

Your comment may need to be approved before it will appear on the site. Thanks for waiting.

Current day month ye@r *

Tried this recipe? Click on stars to rate:

Link to this recipe:

If you have a website and would like to link to this recipe, simply copy (Ctrl + C) and paste the code below. It will look like this: Low Fat Blueberry Coffee Cake