Welcome, coffee lovers! As a barista, I have seen firsthand the love people have for coffee. But what’s better than a hot cup of coffee? A slice of Low-Fat Blueberry Coffee Cake to go with it. This recipe combines the best of both worlds by bringing together fresh blueberries and aromatic coffee.
This cake recipe is perfect for just about any occasion – whether you’re looking to impress your guests at a brunch party or treat yourself after a long day at work. Not only is it downright delicious, but it’s also lightened up with low-fat ingredients that won’t weigh you down.
So why not get creative in the kitchen and whip up this delightful Low-Fat Blueberry Coffee Cake? Trust me; this recipe is guaranteed to become your new favorite way to enjoy coffee!
Why You’ll Love This Recipe
Are you a fan of coffee cakes and blueberries? Then you’ll definitely want to try out this tasty low-fat blueberry coffee cake recipe. Here are some reasons why I think you’ll love it:
Firstly, this cake recipe is loaded with fresh blueberries, making it a mouthwatering treat for any blueberry lover. The burst of juicy sweetness from the berries adds delectable flavor and texture to every bite.
Secondly, this cake is a healthier version of your standard coffee cake recipe. With just the right amount of sugar and fat, it’s a guilt-free indulgence that won’t break your diet.
Thirdly, the addition of cinnamon to the batter enhances the aromatic quality of this coffee cake, adding a warm and spicy twist to its flavor profile.
Finally, this recipe is easy to make and requires only a handful of ingredients – all of which you can easily find at the grocery store. These simple instructions provide an uncomplicated method for bakers of any level to create a delicious and impressive dessert in no time.
In conclusion, I believe that once you taste this low-fat blueberry coffee cake, it will become one of your new favorite recipes for breakfast or dessert. Don’t miss out on trying what could be the best ever blueberry breakfast cake!
Here’s what you’ll need for the Low-Fat Blueberry Coffee Cake Recipe:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons canola oil
- 2/3 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 2/3 cup non-fat milk
- 2/3 cup fat-free sour cream
- 1 teaspoon vanilla extract
- Zest of one lemon, finely grated (optional)
- 1 and 1/4 cups fresh blueberries
Note: For a gluten-free variation, substitute the all-purpose flour with a gluten-free blend.
The Recipe How-To
Now that you’ve gathered all the ingredients needed for this low-fat blueberry coffee cake recipe, let’s proceed to the exciting part – the baking process! Follow these simple steps to achieve a delicious and healthy cake:
Step 1: Preheat and prep
Preheat your oven to 350°F. Then, prepare a 9-inch cake pan by greasing it thoroughly with cooking spray or vegetable oil.
Step 2: Make the batter
In a medium bowl, mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set aside. In another bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until fluffy. Then, add in 2 extra-large eggs one at a time, mixing well each time. Add in a teaspoon of vanilla extract and mix well.
Step 3: Combine ingredients
Gradually add in the flour mixture to the wet ingredients while mixing until the batter is smooth. Then, fold in 1½ cups of fresh blueberries (frozen blueberries can be used if necessary).
Step 4: Bake and cool
Pour the batter into the prepared pan and sprinkle the top with a mixture of cinnamon and sugar. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.
Serve this skinny blueberry coffee cake warm or at room temperature with a cup of coffee or tea for an afternoon treat or light breakfast. Enjoy!
Substitutions and Variations
One of the best aspects of this low-fat blueberry coffee cake recipe is that it’s quite versatile when it comes to substitutions and variations. Here are some ideas to make this recipe even more delightful:
– Flour: You can use a combination of all-purpose and whole wheat pastry flour in a 1:1 ratio, or try using gluten-free flour for a wheat-free option.
– Sweetener: Swap the granulated sugar with a natural sweetener like honey, maple syrup, or agave nectar. You could also use brown sugar instead of granulated sugar for a richer flavor.
– Oil: Instead of canola oil, try using melted coconut oil or unsweetened applesauce for a lower-fat alternative.
– Milk: Substitute the fat-free milk with any other milk of your choice such as almond milk or soy milk.
– Berries: Fresh blueberries work well in this recipe, but you could also use frozen blueberries or swap them out for raspberries, blackberries, or strawberries.
Additionally, to take this recipe up a notch, here are some variations that could spice things up:
– Lemon Blueberry Cake: Add some lemon zest into the batter for a refreshing twist on this classic coffee cake.
– Blueberry Buckle: Increase the amount of blueberries and cinnamon in the recipe and sprinkle a streusel topping made with butter, flour, and brown sugar before baking.
– Blueberry Breakfast Cake: Add some greek yogurt into the batter for extra protein and creaminess. This would make for a perfect breakfast treat!
– Skinny Blueberry Crumble: Add oats and chopped pecans to the streusel topping to create a satisfying crunchy texture.
All these variations will add exciting flavors and textures to your low-fat blueberry coffee cake recipe. Be creative and have fun experimenting with different combinations!
Serving and Pairing
To get the most out of your low-fat blueberry coffee cake, it’s important to serve and pair it properly. Firstly, let’s talk about serving – this cake can be served warm or at room temperature, and a dusting of powdered sugar on top makes for a pretty presentation.
Now let’s move on to pairing. A cup of coffee or tea is the obvious choice, but why not experiment with other drinks? A glass of cold milk or an iced latte could be a refreshing way to balance the sweetness of the cake. If you’re feeling indulgent, hot chocolate or a chai latte would also pair perfectly.
When it comes to additional toppings, fresh blueberries and whipped cream are classic options. But for a healthier twist, try topping your slice with Greek yogurt or a dollop of fruit compote.
As for occasions, this cake works well as a breakfast treat, a mid-afternoon snack, or even as a light dessert after dinner. When paired with fresh berries and mint leaves, the cake could even become a stunning centerpiece at summer garden parties.
Ultimately, serving and pairing this light yet flavorful blueberry coffee cake will depend on your personal preferences and the occasion at hand. So don’t be afraid to get creative in the way you present, serve and pair this irresistible treat!
Make-Ahead, Storing and Reheating
We all love an easy morning with a coffee cake on hand. And with this low-fat blueberry coffee cake, you can now make your mornings even better by making it ahead of time. This delicious cake can be made a day or two before, and it tastes just as fresh as on the first day.
To store the cake, wrap it tightly with plastic wrap and refrigerate for up to four days. Make sure no air seeps in so that the cake stays moist and spongy. When ready to serve, let it come to room temperature before diving in.
Reheating the low-fat blueberry coffee cake is super easy too! You can either reheat individual slices in the microwave or pop the entire cake back into the oven at 350°F for around 10 minutes until warm. It will taste almost freshly out of the oven!
If you’re making this coffee cake ahead of time for a special occasion, consider freezing it instead. Simply follow the same steps mentioned above for storing and wrapping tightly with plastic wrap then foil as well. The cake can be frozen for up to two months. Thaw in the fridge overnight or on a low heat in the oven for around 30-35 minutes, and then bring it to room temperature before serving.
Not only is this low-fat blueberry coffee cake recipe a winner because of its delicious taste and health benefits, but also because of its flexibility in storing and reheating options, making your mornings as effortless as possible.
Tips for Perfect Results
If you’re looking for tips to make your Low-Fat Blueberry Coffee Cake recipe even better, then you’ve come to the right place. Here are some tips and tricks to help you achieve perfect results every time.
Firstly, make sure that all ingredients are at room temperature before beginning. This will ensure that they mix well and provide a more consistent texture throughout the cake.
If you don’t have fresh blueberries available, you can substitute them with frozen ones instead. It’s important to thaw them out first and drain any excess water before adding them to the batter.
To achieve a lighter texture to your coffee cake, use cake flour instead of all-purpose flour. Cake flour has a lower protein content, which results in softer and fluffier baked goods.
For an extra boost of flavor, add a teaspoon of vanilla extract or almond extract to the batter. The subtle sweetness will complement the tartness of the blueberries perfectly.
When it comes to measuring your dry ingredients, make sure to spoon them into your measuring cup rather than packing them down. This method will give you a more accurate measurement and prevent the cake from becoming too dense.
Lastly, if you want to take this coffee cake recipe to the next level, try adding a streusel topping made with brown sugar, cinnamon, and melted butter. This crunchy layer on top of your already delicious cake will elevate its flavors to new heights.
Following these tips will surely lead you to creating the best ever Low-Fat Blueberry Coffee Cake. Experiment and don’t be afraid to make it your own with some variations that best suit your taste buds.
In conclusion, this low-fat blueberry coffee cake recipe is the perfect option for those who want to indulge in a scrumptious treat without feeling guilty about it. With its fresh blueberries, cinnamon, and sugar flavors combined with the richness of extra-large eggs and all-purpose flour, you’re sure to love every bite.
Whether you’re looking for a healthy breakfast alternative or a tasty treat for your afternoon coffee ritual, this cake recipe has got it all covered. And with the added benefit of being low-fat, you can now enjoy the goodness of a delicious cake without worrying about your waistline.
So don’t wait any longer and give this recipe a try today. You won’t regret it! And who knows, you might just discover a new favorite coffee cake recipe that will become a staple at your next family gathering or coffee break with friends.
Low-Fat Blueberry Coffee Cake Recipe
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces blueberry yogurt
- 1/2 cup vegetable oil
- 2 extra-large eggs
- 1/2 cup sugar, mixed with
- 1 teaspoon cinnamon
- 2 pints florida fresh blueberries
- 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.
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