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.
Shannon Hinsdale says
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.
Gayathri says
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.
nirali says
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.
Sonia says
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.
gaytihiry chandran says
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.
Shailly says
Hi Madhu,
I want to know if i can replace brown sugar with white sugar and apple cider vinegar with white vinegar?
priya says
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.
priya says
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.
Gourmet Mama says
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. 😀
Rupa says
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.
Sunshinemom says
That does look so airy and delicious, Madhu!
divya says
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.
jenn says
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
Vidya says
wow. Gorgeous cake. and an awesome click! Beautiful.
Rupa says
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 🙂
divya says
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.
Rupa says
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
krystyna says
Look beautiful and yummy!
I have to try.
Thank you so much!