Low Fat Blueberry Coffee Cake Recipes

BLUEBERRY BEST COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
• In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
• In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

LOW-FAT BLUEBERRY COFFEE CAKE

Steps:

• Over a peive of parchment or wax paper, sift together the flour, sugar, baking powder and salt. Pour from paper into a mixing bowl.
• Add yogurt, oil, and eggs to flour mixture. Beat 1 minute with hand mixer on med speed.
• Pur batter into a 9X9" greased baking pan. Sprinkle half of the cinnamon-sugar mixture over the top.
• Bake at 350 F for 35-40 minutes, or until a toothpick inserted comes out dry.
• Sprinkle half of the blueberries over the top. Sprinkle the remaining cinnamon-sugar mixture over the top. Turn oven to broil. Broil until hot and bubbly over the top.
• Cut into squares and serve with the reserved blueberries on the side.

LOW FAT BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
• Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
• Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
• Pour batter into prepared pan.
• Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
• Bake at 350F for 50 minutes; cool on a wire rack.

LOW FAT COFFEE CAKE

Steps:

• Cream margarine and sugar together until fluffy.
• Sift together the flour, baking powder and salt and add to the margarine/sugar mixture.
• Add 1/4 cup milk to mixture, beat well, repeat twice.
• Beat in the vanilla.
• Fold in the egg whites.
• Pour mixture into a greased 8"x8" baking pan.
• Combine topping (last four) ingredients and sprinkle over the top.
• Bake at 375° about 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Serve warm or at room temperature.

LOW-FAT COFFEE CAKE

Steps:

• In a medium bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg whites, applesauce and milk. Add to dry ingredients. Pour into a 9-in. square baking pan that has been coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY-ALMOND COFFEE CAKE (LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• Lightly spoon flour into dry measure, level with knife. Combine first 5 ingredients in large bowl, add 2/3 Cup of the blueberries, toss well.
• Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
• Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
• Combine almonds, brown sugar and cinnamon, sprinkle over blueberries. Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.
• 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.