Madhuram's Eggless Cooking

  • Recipe Index
    • By Category
    • By Ingredient
  • Baking 101
    • Egg Substitutes
    • Baking Measurements
    • Other Names For Eggs
    • Flour Substitutions
    • Cake Decorating Ideas
    • Video Recipes
    • FAQ
  • Eggless Baking
    • Eggless Brownies/Eggless Bars Recipes
    • Eggless Bread Recipes
    • Eggless Cake/Cupcake Recipes
    • Eggless Cookies
    • Eggless Muffin Recipes
    • Eggless Pancakes/Waffles
    • Eggless Scones
    • Other Baking Recipes
  • Vegan Baking
    • Vegan Bar/Brownie Recipes
    • Vegan Breads
    • Vegan Cake/Cupcake Recipes
    • Vegan Cookies
    • Vegan Muffin Recipes
  • Other Baking
    • Gluten Free Baking
    • Low-Fat Baking Recipes
    • Whole Grain Baking Recipes
  • Cooking Recipes
    • Healthy Smoothie Recipes
    • Vegetarian Soup Recipes
    • Healthy Vegetarian Salad Recipes
    • Main Course Recipes
    • Idli Recipes
    • Delicious Dosa Recipes
    • Pasta Recipes
    • Indian Bread Recipes
    • Pizza Recipes
    • Side Dish Recipes
    • Indian Dessert Recipes
menu icon
go to homepage
  • About
  • Baking Measurements
  • Egg Substitutes
  • All Recipes
subscribe
search icon
Homepage link
  • About
  • Baking Measurements
  • Egg Substitutes
  • All Recipes
×
Home » Recipes » Eggless Cakes/Cupcakes

Low Fat Blueberry Coffee Cake

Modified: Oct 14, 2024 by Madhuram · 106 Comments.

5 from 22 votes
Jump to Recipe

136 shares
  • Facebook
  • Flipboard
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.

Jump to:
  • Recipe
  • Comments

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 the 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.!

If you tried this Blueberry Coffee Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

💌 Save This Recipe!

We'll email this recipe post to you, so you can come back to it later!

We will also add you to our email list. Unsubscribe at any time.

Recipe

Blueberry Coffee Cake

Madhuram
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.
5 from 22 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Cooling Time 10 minutes mins
Total Time 55 minutes mins
Course Cakes
Cuisine American
Servings 9 Cake Slices
Calories 189 kcal
Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

  • 1 cup All-Purpose Flour
  • ½ cup Sugar
  • ¾ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • 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
  • a pinch Salt

Instructions

  • 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.
  • Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.
  • 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.
  • Stir the wet ingredients into dry ingredients until just moistened. Fold in ⅔ cup blueberries. If using frozen blueberries, do not thaw before adding to batter, because the color will bleed.
  • 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.
  • Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the pan on a wire rack.
  • 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.

My Notes

  • The original recipe had mentioned ⅔ 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 ½ cup and this time it was quite manageable.
  • 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.
  • 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.
  • I think this recipe without the blueberries would make a perfect eggless white cake.

Taste & Texture

  • 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.
  • This cake doesn't rise much, around ½-3/4th 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.

Nutrition

Calories: 189kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 113mg | Fiber: 2g | Sugar: 16g | Vitamin A: 111IU | Vitamin C: 2mg | Vitamin D: 0.2µg | Calcium: 62mg | Iron: 1mg
Did You Make This?Please leave a comment on the blog or share a photo on Instagram.

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

More Eggless Cakes/Cupcakes

  • Christmas Cake Recipes
    20 Easy and Festive Eggless Christmas Cake Recipes
  • Eggless Red Velvet Cupcakes
    Easy Eggless Red Velvet Cupcakes (One Bowl)
  • Red Velvet Oreo Cake
    Red Velvet Oreo Cake using Aquafaba
  • Oreo Poke Cake with Vanilla Pudding
    Oreo Poke Cake with Vanilla Pudding
136 shares
  • Facebook
  • Flipboard

Comments

    5 from 22 votes

    Tried this recipe? Leave a comment and rating! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




    All commentsI made thisQuestions
  1. Shannon Hinsdale says

    December 25, 2009 at 4:05 pm

    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.

    Reply
  2. Gayathri says

    December 21, 2009 at 3:14 pm

    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.. 🙄 (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.

    Reply
  3. nirali says

    November 22, 2009 at 7:28 pm

    5 stars
    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.

    Reply
  4. Sonia says

    September 24, 2009 at 3:29 pm

    5 stars
    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.

    Reply
  5. gaytihiry chandran says

    September 23, 2009 at 11:17 pm

    5 stars
    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.

    Reply
  6. Shailly says

    September 17, 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?

    Reply
  7. priya says

    September 10, 2009 at 7:04 am

    5 stars
    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.

    Reply
  8. priya says

    August 29, 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.

    Reply
  9. Gourmet Mama says

    July 22, 2009 at 10:41 am

    5 stars
    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. 😀

    Reply
  10. Rupa says

    July 18, 2009 at 8:12 am

    5 stars
    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.

    Reply
  11. Sunshinemom says

    July 09, 2009 at 10:04 am

    That does look so airy and delicious, Madhu!

    Reply
  12. divya says

    July 06, 2009 at 2:56 pm

    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 🙂 Have a good week!

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

    Reply
  13. jenn says

    July 06, 2009 at 2:31 pm

    Hi, this week on my site Collectors' Quest I am featuring people who collect cookie jars. I figured since you wrote so much about baked goods (sometimes cookies!) that you'd like to check it out: http://www.collectorsquest.com/featured-week/Cookie+Jars.html

    Reply
  14. Vidya says

    July 06, 2009 at 1:20 pm

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

    Reply
  15. Rupa says

    July 06, 2009 at 11:57 am

    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 🙂

    Reply
  16. divya says

    July 06, 2009 at 9:19 am

    HI Madhu

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

    Thank you so much Divya.

    Reply
  17. Rupa says

    July 06, 2009 at 7:21 am

    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

    Reply
  18. krystyna says

    July 05, 2009 at 7:35 am

    Look beautiful and yummy!
    I have to try.

    Thank you so much!

    Reply
« Older Comments
Newer Comments »
Madhuram's Eggless Cooking

Hi, I'm Madhuram!

Founder and Creator of Eggless Cooking, sharing my passion for eggless baking since 2008. Alongside my husband, who handles the tech and photography, we’ve created a trusted space for delicious egg-free and vegetarian recipes that anyone can enjoy.

More about me

Popular Recipes

  • Eggless Pancakes
    The BEST Eggless Pancakes Ever!
  • Eggless Vanilla Cake
    Eggless Vanilla Cake
  • Eggless Chocolate Cake
    I Can't Believe It's Eggless Chocolate Cake!
  • Vegan Blueberry Muffins
    Vegan Blueberry Muffins
  • Eggless Vanilla Cupcakes
    Eggless Vanilla Cupcakes
  • eggless sugar cookies
    The Easiest Sugar Cookies Recipe Ever!

Valentine's Day Recipes

  • eggless checker board cake
    Eggless Checkerboard Cake - Valentine's Day Theme
  • Almond Butter Cookies
    Almond Butter (Cut-out) Cookies
  • Eggless Red Velvet Cupcakes
    Easy Eggless Red Velvet Cupcakes (One Bowl)
  • Chocolate Chip Scones
    Chocolate Chip Scones

Footer

Back to Top

© All Rights Reserved Eggless Cooking 2008-2025 by Madhuram

  • Facebook
  • Pinterest
  • Yummly
136 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.