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!
💌 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
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.
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.
Madhuram says
That's great Carol. Thanks for the feedback.
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.
jacqueline says
Have been looking for egg less cakes, muffins found this and I love it, thank you will be sharing this with others
Madhuram says
You're welcome Jacqueline.
Pragni says
Hey Madhu!
Quick question.. I don't have any apple sauce.. can I replace that with anything else?
Madhuram says
You can make applesauce at home: http://www.egglesscooking.com/2011/07/01/homemade-applesauce-recipe/
moco says
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 says
Thanks Moco.
Anusha says
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? 🙂 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.
Thanks
Anusha
Madhuram says
Thanks Anusha. Your comment reminds me to bake it one of these days because it's been a while. My all-time favorites are Vegan Banana Bread, Vegan Blueberry Muffins, I Cant Believe Its Eggless Chocolate Cake!, Whacky Vegan Chocolate Cake and Eggless Butter Pecan Cookies.
Kalyani says
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 says
You're welcome Kalyani. Thank you very much for noticing the work we put into this blog.
Ruchi says
Hello,
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.
Thanks
Ruchi
Madhuram says
Yes, you could try using thick buttermilk and do store the cake in the fridge to remove the cake easily from the pan.
Amanda Choong says
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 says
You're welcome Amanda.
Shobana says
Hey Maduram, fantastic re wipe, it was a hit with my friends. I used home made yogurt and it came out well
Madhuram says
Thanks Shobana. An email to you is long pending. Will send it soon.
Sunita says
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.
JAya says
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 says
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.
Naomi says
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 says
You're welcome Naomi.
Rupa says
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.
sugun says
I've get my answer in one of your earlier posts, thanks again!
sugun says
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!
Krsna says
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 🙂
You're welcome Krsna.