Low Fat Blueberry Coffee Cake

(from 21 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 blueberry coffee cake recipe was no exception to it.

I was not a big blueberry fan when I first tasted it. It felt all slimy and sour. Only after I tried the vegan blueberry muffins recipe I started to develop a liking for that fruit. Ever since I have used blueberries in many baking recipes and all of it has turned out great and I especially love the blueberry pound cake without eggs recipe the most and of course this blueberry coffee cake recipe too.

I also make a lovely blueberry milk with these juicy berries for my kids.

My husband had picked up a box of blueberries and I was looking for recipes to use it 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 for coffee cake was perfect. The only change I had to do was to use unsweetened applesauce to substitute one egg and add little apple cider vinegar to make it an egg free coffee cake and it turned out GREAT.

I don’t know how many times I have baked this eggless coffee cake! It bakes out light and tender and beautiful each and every time. Because the egg free coffee cake turned out great I also tried a vegan version of it and the vegan blueberry coffee cake tastes great too.!


Blueberry Coffee Cake Recipe

Prep TimeCook TimeMakes
15 Mins30 Mins9 Servings
Low Fat Blueberry Coffee Cake
5.0 from 21 reviews
Are you looking for a coffee cake without eggs recipe? Do you have blueberries at home? Then you are in the right place. This egg free blueberry coffee cake recipe will become a sure hit in your house because of it’s rich taste yet light and tender texture and amazing taste.
  • 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
  • a pinch Salt
Here is the step by step recipe for Blueberry Coffee Cake:

  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.
  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 light 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.
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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.

This recipe has been updated and republished from the 2009 archives.

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Tried this recipe? Click on stars to rate:


  1. Jenn

    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

      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.

  2. Rebecca

    Can I use cake flour?

    • Madhuram

      Yes you can Rebecca.

  3. Fan

    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

      Haa..haa..I too was of the same opinion initially. You’re very welcome. πŸ™‚

  4. jai

    Hi instead of applesauce, what can I use? cant use eggs too

    • Madhuram

      Probably some more milk itself I guess.

  5. kim

    Will it be okay if I skip Cinnamon Powder. I have none at home..
    Do we have any replacement?


    • Madhuram

      Yes you can omit it Kim. It’s optional but gives a good flavour.

  6. Kim

    Hey Madhu,

    Can I replace Butter with coconut oil or canola oil? and if yes, what should be the amount of oil?

    Thanks again

    • Madhuram

      Yes you can use the same amount of oil Kim. I wouldn’t use coconut oil because sometimes it solidifies.

  7. Sangita jain

    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

      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.

  8. Shanthini

    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

      That’s great Shanthini.

  9. Shraddha

    Brilliant recipe! Thank you! It was very flavourful.

    • Madhuram

      You’re welcome Shradha.

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  11. Arti K

    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.

  12. Lallchand Geeta

    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

    • Madhuram

      Did you by any chance over mix the batter?

  13. Bhavani

    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

      Thanks Bhavani. Do you want a quick bread recipe or yeast bread recipe?

  14. SW

    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

      Thank you very much SW for the feedback and generous compliments. Do come back for more recipes!

  15. Aarthi

    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

      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.

  16. Carol Abnett

    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.

    • Madhuram

      You’re welcome Carol. Yes oil should work too.

  17. Carol Abnett

    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.

    • Madhuram

      That’s great Carol. Thanks for the feedback.

  18. Sherri

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

    • Madhuram

      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.

  19. jacqueline

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

    • Madhuram

      You’re welcome Jacqueline.

  20. Pragni

    Hey Madhu!

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

  21. moco

    I bake this all the time and my family loves it, and my friend always asks me to make it. It is so easy to bake. I am planning to bake it in a bigger pan…

    • Madhuram

      Thanks Moco.

  22. Anusha

    Awesome recipe !!! What made me try this was how you had written about it saying that it would make your top five if you ever made a list. I did not have applesauce on hand so I used ener-g egg replacer. Now I want to know which of your recipes would make it into the top five list so that I can make those too.. What else do you consider your best? πŸ™‚ In fact I forgot to put in the blueberries that were meant to be put on top of the cake, but it was still awesome.


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  24. Kalyani

    Thank you so much for this recipe. I did it the exact same way, but skipped the butter and increased the applesauce for consistency. My cake took around 45 minutes to bake and I cooled it immediately in the fridge so it would set. Next time I will reduce the sugar. This is such a wonderful site and I appreciate all the pain you take to make this so effortless for the readers!

    • Madhuram

      You’re welcome Kalyani. Thank you very much for noticing the work we put into this blog.

  25. Ruchi

    I am really exicted to bake tis cake, it would be great if you could answer my few questions…
    First, Can I use yogurt instead of buttermilk ??
    And secondly, as you have mentioned in your notes point 2, is it the good to follow to take out cake from pan after cooling it in refrigerator.


    • Madhuram

      Yes, you could try using thick buttermilk and do store the cake in the fridge to remove the cake easily from the pan.

  26. Amanda Choong

    Thank you for this recipe and I used muffin tray instead of square pan !Will definietly make it in future. I used NZ frozen blueberries , they are big and sweet !

    • Madhuram

      You’re welcome Amanda.

  27. Shobana

    Hey Maduram, fantastic re wipe, it was a hit with my friends. I used home made yogurt and it came out well

    • Madhuram

      Thanks Shobana. An email to you is long pending. Will send it soon.

  28. Sunita

    I baked this cake today and it turned out awesome. I’m not a fan of blueberries either but I’d eat them in this cake anyday! And I also used a springform pan, so no problems getting the cake out. Thanks for another great recipe.

  29. JAya

    Thanks v much for the recipe and I love your website. Just had a question … Is there supposed to be any coffee in the cake, as I don’t see it listed…

    • Madhuram

      Hi Jaya, coffee cake doesn’t mean that it has coffee in it but it means that its a light cake which is usually had with coffee/tea. So this recipe does not contain coffee.

  30. Naomi

    I made this cake for dessert at a friends house and it came out beautifully!

    I used a rectangular pan and it came out a bit thinner but still beautiful and moist!

    I bought some prepackaged blueberries with lots of juice in them.
    so when i drained the blueberries i kept the left over juices and decided to make a blueberry sauce,
    which turned into a jelly.

    I added a few spoons of caster sugar and cornflour, some cinnamon and vanilla essence to the blueberry juice (which you can also make by cooking and blending blueberries). Place in the microwave for a minute, stir and store in the fridge.
    When its cold it is very much like a light jelly. Very yummy and very popular! nearly all my cake was gone!

    We also served it with vanilla ice cream!!

    Thanks very much for a great recipe which we will definitely be trying again soon!

    • Madhuram

      You’re welcome Naomi.

  31. Rupa

    Hi Madhu,

    I have tried this recipe twice and both times the cake ddint rise much and had a little chewy gooey texture. As you said i removed it from the pan in 10 mins. Thanks.

    – Rupa

    Rupa I agree that this coffee cake doesn’t rise that much but I can’t believe that it had a chewy texture. I would say that its the best cake I have ever baked and the only cake I have ever baked twice back to back because it was so good and super light.

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  33. sugun

    I’ve get my answer in one of your earlier posts, thanks again!

  34. sugun

    Hello Madhuram, your recipes are extremely tempting for any novice to get hooked into baking! I just have 1 question -when you say buttermilk, can you tell me the quantity of curds, water to be used? Thanks!

  35. Krsna

    Hi Madhu,
    Thank you for this recipe. I converted the cakes into muffins and though they did not rise too much they were lovely!!
    I also did not have applesauce so i just added extra oil but substitued the sugar for honey πŸ™‚

    You’re welcome Krsna.

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  37. Shannon Hinsdale

    I just made this today for Christmas brunch and it was amazing! Thanks for a great recipe and i love your site:)

    You’re welcome Shannon.

  38. Gayathri

    Hi Madhu,
    I tried the blueberry coffee cake. We really loved it. I did two MAJOR mistakes. But yet, the recipe was very forgiving…

    I started assembling the ingredients and my oven didnot work 😑 and I was tensed about it. And was so tensed that I forgot to add apple sauce.. πŸ™„ (yes..can you believe this?). Also I didn’t completely melt the butter. It was half melted. So when I poured it into cold buttermilk/vinegar mixture, it lumped up quite a bit.

    Thats why I said that the recipe is very forgiving for we loved the texture(no eggsubstitute – applesauce added). Thanks for the recipe.

    That’s great to know Gayathri. I’m glad you liked this coffee cake.

  39. nirali

    I love your website! Thanks for this delicious recipe. I used agave nectar in place of sugar and it turned our fantastic.

    Thanks for trying it Nirali. Did you use agave nectar measure to measure as sugar? I have not used it so far.

  40. Sonia

    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.

  41. gaytihiry chandran

    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.

  42. Shailly

    Hi Madhu,

    I want to know if i can replace brown sugar with white sugar and apple cider vinegar with white vinegar?

  43. priya

    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.

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  46. priya

    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.

  47. Gourmet Mama

    This is one adorable blueberry cake you have here. This will definitely be one of the recipes I’m going to try this weekend. Thanks for sharing this. πŸ˜€

  48. Rupa

    Hi Madhu, I made this Coffee Cake and tasted really good. It got a little soggy in the middle, not sure if it is coz i left the cake in the pan itself to cool for an hour or coz i added too much almond on top and that ddint allow the cake to rise. But it sill was good. Definitely a keeper !! Thanks for sharing these wonderful receipes with us.

    One hour is a lot of time Rupa. I think I have mentioned in the recipe itself not to leave it in the pan for a longer duration. Leave it in the fridge for 10-15 minutes and you should be fine.

  49. Sunshinemom

    That does look so airy and delicious, Madhu!

  50. divya

    Hi Madhu, Its Divya again…. the cake turned out awesome! can’t wait to sit down for 5 minutes and try it with my cappuccino! I recently bought one of those milk frothers
    so saves me the trip to second cup πŸ™‚ Have a good week!

    Thanks for trying it immediately Divya. Hope you liked it.

  51. Vidya

    wow. Gorgeous cake. and an awesome click! Beautiful.

  52. Rupa

    Oh my! I am not much into baking but I have to try this mouth watering recipe. Love the pic! I love the format of your recipes, so clean and easy to follow! Thanks for sharing πŸ™‚

  53. divya

    HI Madhu

    Monday is my stay home day and guess what I always do? I always check your blog and follow your recipes πŸ™‚ Your blogs inspired me to cook πŸ™‚ I’m so going to try this blueberry cake! yummm

    Thank you so much Divya.

  54. Rupa

    Hi Madhu….if i have questions / need some tips on baking in general Can can i email you ?…what is yr email id ?

    Use the contact form Rupa or admin(at)egglesscooking(dot)com

  55. krystyna

    Look beautiful and yummy!
    I have to try.

    Thank you so much!

  56. Soma

    One gorgeous click! love all dessert with fruit & berries, this one looks scrumtious.

  57. Michelle

    Looks delicious!

  58. Lou

    Lovely looking cake! Fruit based cakes are my personal preference and low-fat ones are even better. My husband prefers them to any store bought cake. Thanks for the recipe. Cheers!

  59. Vidya

    That looks soooo tempting. Gorgeous cake πŸ™‚

  60. Priya

    AM drooling here Madhu!!looks gorgeous!

  61. Rupa

    Hey Madhu this was just the recipe i was waiting for !!I bought a pack of blueberries and wanted to bake an eggless coffee cake. Perfect timing….shall try it out today and let you know. thanks again for your wonderful recipes.

    I’m pretty sure that you would love it Rupa.

  62. Jyoti

    I am not a big fan of blueberries either, but this looks
    delicious! Will try it for sure.

  63. Jen @ MaplenCornbread

    That looks so good!!! Tender but low fat?! yes please! :mrgreen:

  64. Sadhana

    Looks very delicious. Nice one to try out in this blueberry season.

  65. Divya Vikram

    Lovely picture Madhu! Looks too good.Great one to bake when blueberries are in season. Love the garnish on top as well.

  66. Vaishali

    What a gorgeous cake, Madhuram, and low-fat too!
    I am so looking forward to the roundup!

  67. Sweatha

    Wow,Love the cake Madhu.I can imagne eating it for bfast.The buttermilk makes it light and airy and fragile I suppose along with vinegar. Great pics and delish cake.

    I thought so too Sweatha.

  68. Kalai

    Cake looks perfectly light and fluffy!! Just perfect. πŸ™‚

  69. Pooja

    Oh lovely low fat blueberry cake! Coffee cakes are my favourite!

  70. Shri

    They look so yummy :)The cake has such fine texture..


  71. Cilantro

    I love cakes with coffee. This recipe will be on my list.
    I have`nt yet ventured into full time baking and when I do, I am going to make them.

  72. Soumya

    Nice looking cake…blueberry and coffee wow!wat a combination.

  73. Parita

    Gorgeous looking cake there madhu!

  74. Sonu

    Hey, nice Blueberry cake. I have all the ingredients ready at home now. Will give a try soon. Where is Coffee in ingredients list? 😐 missing…no? Just a quick Q Madhu, I would like to add an egg. how many shoud I need? Thank you. πŸ™‚

    Sonu, coffee cake refers to cake (or sweet bread) which is served with coffee. It does not contain coffee. You have to add 1 egg and omit the vinegar.