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.
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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.
Soma says
One gorgeous click! love all dessert with fruit & berries, this one looks scrumtious.
Michelle says
Looks delicious!
Lou says
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!
Vidya says
That looks soooo tempting. Gorgeous cake 🙂
Priya says
AM drooling here Madhu!!looks gorgeous!
Rupa says
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.
Jyoti says
I am not a big fan of blueberries either, but this looks
delicious! Will try it for sure.
Jen @ MaplenCornbread says
That looks so good!!! Tender but low fat?! yes please!
Sadhana says
Looks very delicious. Nice one to try out in this blueberry season.
Divya Vikram says
Lovely picture Madhu! Looks too good.Great one to bake when blueberries are in season. Love the garnish on top as well.
Nicole Feliciano says
Were planning on grilling up a storm this weekend. This would be a a a greatI just posted a recipe share link on my site. Hope youll stop by and add a favorite:
http://momtrends.blogspot.com/2009/07/friday-feasts.html
Vaishali says
What a gorgeous cake, Madhuram, and low-fat too!
I am so looking forward to the roundup!
Sweatha says
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.
Kalai says
Cake looks perfectly light and fluffy!! Just perfect. 🙂
Pooja says
Oh lovely low fat blueberry cake! Coffee cakes are my favourite!
Shri says
They look so yummy :)The cake has such fine texture..
Shri
Cilantro says
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.
Soumya says
Nice looking cake...blueberry and coffee wow!wat a combination.
Parita says
Gorgeous looking cake there madhu!
Sonu says
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. 🙂
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.