Homemade Blueberry Coffee Cake Recipe: Perfect for Breakfast

Friends, coffee lovers, and baking enthusiasts, lend me your ears (or should I say taste buds?). I bring you a recipe that will change the way you see low-fat desserts forever: Low Fat Blueberry Coffee Cake Recipe.

Yes, you heard it right! A low-fat coffee cake that is moist, delicious, and loaded with fresh blueberries. Don’t let the words “low-fat” scare you away because this cake is anything but dull or bland.

With its soft crumb and a burst of berry goodness in every bite, this skinny blueberry coffee cake is destined to be a new breakfast favorite. It’s perfect to make for weekend brunches or to get your mornings going on a sweet note.

The best part? This cake lightened up without sacrificing flavor or texture so you can indulge in a slice or two without feeling any guilt. So don’t wait any longer; grab your apron and join me in making the best ever blueberry coffee cake low in fat but bursting with flavor.

Why You’ll Love This Recipe

Low Fat Blueberry Coffee Cake
Low Fat Blueberry Coffee Cake

Are you looking for a delicious yet healthy coffee cake to start your morning off right? Look no further than my low-fat blueberry coffee cake recipe!

What sets this recipe apart from the rest is its use of frozen blueberries, which provides the perfect burst of fruity flavor without the added sugar. The low-fat ingredients, such as margarine and fat-free sour cream, further enhance the health benefits of this delectable recipe.

Not only is this coffee cake lightened up and loaded with fresh blueberries, but it is also incredibly easy to make. With just a few simple steps, you can be on your way to enjoying the best-ever blueberry cake that’s perfect for breakfast or dessert.

So why will you love this recipe? Aside from its healthy ingredients and irresistible taste, it’s also incredibly versatile. Swap the frozen blueberries for fresh ones for a slightly different texture, or substitute whole wheat pastry flour for regular all-purpose flour for an added dose of whole grains.

Trust me when I say that once you try my low-fat blueberry coffee cake recipe, you’ll be hooked! It’s the perfect way to indulge in a tasty treat while still maintaining a healthy lifestyle.

Ingredient List

 A slice of heaven with blueberries on top!
A slice of heaven with blueberries on top!

Here are the ingredients you will need to make this delicious low-fat blueberry coffee cake:

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar

Wet Ingredients:

  • 2 large eggs at room temperature
  • 1 cup non-fat or low-fat milk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract

For the Blueberry Swirl:

  • 4 cups frozen blueberries, thawed and drained
  • ½ cup brown sugar, packed
  • 1 tablespoon all-purpose flour

For the Topping:

  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon margarine, melted

Note: You can substitute frozen blueberries for fresh blueberries or other fruit.

The Recipe How-To

 This coffee cake is berry delicious!
This coffee cake is berry delicious!

Here are the steps to make this low fat blueberry coffee cake recipe.


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup margarine, softened
  • 1/4 cup cream cheese, softened
  • 1 cup sugar
  • 1 egg
  • 3/4 cup non-fat milk
  • 1 teaspoon vanilla extract
  • 2 cups frozen blueberries


To begin, preheat your oven to 375°F. Next, in a large bowl, combine 2 cups of all-purpose flour, 3 teaspoons of baking powder, and half a teaspoon of salt.

In another bowl, cream together a quarter cup each of softened margarine and cream cheese with a cup of sugar. Add in an egg, and stir well. Then add in the dry ingredients from the first bowl.

Gradually add in 3/4 cup non-fat milk and a teaspoon of vanilla extract into the mixture until it becomes smooth.

Add in two cups of frozen blueberries into the mixture slowly. Fold them in gently as to not smush them.

Pour the mixture into an eight-inch square cake pan, recently greased with either spray or butter. At this point, you can sprinkle some sugar on the top for that crispy texture on the crust.

Bake for about 45 minutes or until toothpick comes out clean when inserted. To ensure that it’s fully baked, look for the crust that will be golden brown around the edges.

Once cooled, place on plate and serve at room temperature with a hot cup of coffee!

Substitutions and Variations

 A burst of blueberry in every bite!
A burst of blueberry in every bite!

This Low Fat Blueberry Coffee Cake recipe is highly customizable and versatile! Here are some substitutions and variations that can make your cake unique:

– Flour: Instead of using all-purpose flour, you could use whole wheat pastry flour for a healthier version. You could also use a gluten-free flour blend if you have dietary restrictions.

– Sugar: If you prefer to use a different type of sugar, go ahead! Brown sugar or granulated sugar work just as well.

– Blueberries: Instead of using frozen blueberries, try using fresh ones if they are in season. You could also try substituting with other fruits such as strawberries or raspberries for a different twist.

– Milk: Use any type of milk that suits your taste or dietary needs. Whole milk can be substituted with low-fat, skim or even non-dairy milk like almond milk.

– Cream cheese: For a vegan version, use vegan cream cheese instead.

– Margarine: Swap the margarine with another type of fat like coconut oil, butter or any other plant-based oils.

– Sour Cream/Greek yogurt: Greek yogurt is a healthier substitute for sour cream which adds a tangy flavor and creamy texture to the cake.

– Spices like cinnamon or nutmeg can be added for an extra kick of flavour. A splash of vanilla essence could elevate the flavour to the next level with its floral notes.

Experimenting with these substitutions and variations will give you even more options to enjoy this delicious Low Fat Blueberry Coffee Cake recipe!

Serving and Pairing

 Start your day with this healthier indulgence!
Start your day with this healthier indulgence!

Serving a slice of warm, freshly baked low-fat blueberry coffee cake is always delightful, and the good news is that it pairs well with many breakfast drinks and snacks. I suggest enjoying it with a balanced cup of coffee that isn’t too bold or overpowering, such as a light roast. The sweetness of the cake complements the coffee’s bitterness, creating a true harmony in your taste buds.

Alternatively, you can serve it with herbal tea or fresh orange juice. The herbal tea will cut down on any caffeine jitters, while the orange juice will provide a refreshing burst of citrusy flavor that complements the blueberry notes nicely.

For those who prefer savory breakfasts, try pairing a slice of the cake with scrambled eggs or bacon. This classic American combo will give you enough energy to start your day off right.

If you feel like making an elaborate brunch, consider serving this low-fat blueberry coffee cake along with greek yogurt and granola. A bowl of fresh berries or diced fruit salad would also add some more color and nutrition to the table.

In short, there are many possibilities when serving this cake, given how versatile and delicious it is. So don’t hold back from trying different combinations until you find your favorite one!

Make-Ahead, Storing and Reheating

 A cake that won't make you feel guilty!
A cake that won’t make you feel guilty!

Ah, the joys of coffee cake! One of the best things about it is that it is versatile and can be made ahead of time for those busy mornings or unexpected guests. So, let me share some tips on how to make this low-fat blueberry coffee cake ahead of time, how to store it, and how to reheat it perfectly.

To make ahead, simply bake the cake as directed in the recipe, let it cool completely, and then wrap it tightly with plastic wrap or store it in an airtight container. You can even freeze the entire cake if you want. This makes storing and reheating easy because you can slice off a piece or two whenever you need it.

If you decide to store the cake at room temperature, just be sure to consume it within two days. If not, store it in the refrigerator in a sealed container for up to five days. For longer-term storage, freeze the coffee cake for up to three months. To thaw it out, simply leave it in the refrigerator overnight.

Now here’s my favorite part – reheating! To reheat a slice of coffee cake at room temperature, just heat it up in the microwave for 10-15 seconds. This will help soften up the blueberries and give you that warm fuzzy feeling when you take your first bite.

But if you prefer your coffee cake crispy and warm all over again, you can reheat the entire cake by wrapping it in foil and heating it in a preheated oven at 325 F for 10-15 minutes. This will give you deliciously warmed-up slices without drying out too much.

So there you have it! With these handy tips on make-ahead, storing and reheating this low-fat blueberry coffee cake recipe, you’ll always have a sweet treat on hand for any occasion.

Tips for Perfect Results

 Indulge in a treat that won't wreck your diet!
Indulge in a treat that won’t wreck your diet!

To ensure that your low fat blueberry coffee cake turns out perfect every time, I would like to share some helpful tips with you. These tips will make sure that your cake comes out light, moist and loaded with fresh blueberries every time. So let’s dive into the tips for making the perfect low fat blueberry coffee cake.

Firstly, it is important to use fresh or frozen blueberries. Using frozen blueberries can give you a denser cake, whereas using fresh blueberries can ensure that your cake comes out moist and tender. Another tip is to dust the blueberries with flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake.

Secondly, make sure all of your ingredients are at room temperature. This ensures that they will mix together evenly and create a smoother batter. Also, be sure to follow the recipe exactly as written, particularly when it comes to mixing times and temperatures.

Thirdly, it’s crucial to preheat your oven. Preheating helps ensure an even bake throughout your cake. Along with this, do not open the oven door frequently during baking as this can cause fluctuations in heat which may affect the overall texture and rise of the cake.

Fourthly, take care not to overmix the batter as this can result in a dense and heavy coffee cake. Always mix until just combined.

Lastly, once your low fat blueberry coffee cake has finished baking, allow it to cool down completely before slicing it. Cutting it too soon may result in a crumbly or messy slice.

By following these tips for perfect results you’ll be able to enjoy a delicious skinny blueberry coffee cake whenever you’d like!

Bottom Line

By following this low-fat blueberry coffee cake recipe, you will enjoy a delectable and satisfying treat without worrying about excessive calories and fat content. This cake is perfect for breakfast or as a light snack that will leave you feeling satisfied and happy.

So, if you’re looking for a perfect recipe to indulge in some scrumptiousness without compromising your health goals, look no further than this skinny blueberry coffee cake! You won’t want to miss out on this healthy twist on a classic favorite. Give it a try today and see how it becomes an instant crowd-pleaser at any gathering. Trust me; your taste buds will thank you!

Low Fat Blueberry Coffee Cake

Low Fat Blueberry Coffee Cake Recipe

This is easy delicious and a great dessert or breakfast recipe. I originally got this from Cooking Light a long time ago. The Cooking Light staff voted this coffee cake as one of the top five recipes from their first 10 years.
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Prep Time 15 mins
Cook Time 50 mins
Course Dessert
Cuisine Healthy
Servings 1 cake
Calories 2592.9 kcal


  • 1/4 cup margarine, softened
  • 4 ounces cream cheese
  • 1 cup sugar
  • 1 egg
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups frozen blueberries
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar


  • 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.

Add Your Own Notes


Serving: 1047gCalories: 2592.9kcalCarbohydrates: 432.6gProtein: 28.4gFat: 90.9gSaturated Fat: 33.1gCholesterol: 311mgSodium: 1929.4mgFiber: 14.9gSugar: 321.9g
Keyword < 4 Hours, Berries, Breads, Brunch, Fruit, Low Protein, Summer
Tried this recipe?Let us know how it was!

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