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    You are in: Home / Recipes / Blueberry-Almond Coffee Cake (Low Fat) Recipe
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    Blueberry-Almond Coffee Cake (Low Fat)

    Average Rating:

    7 Total Reviews

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    • on March 26, 2012

      great. i used frozen, chopped strawberries instead of blue, half whole wheat, half AP flour and half brown sugar, half regular sugar. Really enjoyed the almonds. i doubled the recipe and made in loaf pans to have for 2 days worth of breakfast. One recipe fed our family of 4. thanks for a healthy alternative!

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    • on February 07, 2012

      Great. I doubled the recipe for a 9 by 13 pan.... it was a great dessert!

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    • on February 05, 2012

      Delicious! I omitted the almond extract, only because I didn't have it on hand. Yummy, will make again!

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    • on January 20, 2009

      Excellent coffee cake! I decided on a whim this morning to make a coffee cake for a friend that was coming over for coffee and I knew that I had blueberries to use up and buttermilk in the house. This whipped up quick and the only tweeking I did was to add more almond extract and more blueberries. I didn't have any almonds in the house so they were omitted. I put a quick dusting of powdered sugar on top before serving. This one is a keeper!!

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    • on January 29, 2008

      First, my changes... I must confess that I used frozen blueberries, coated in flour. I also used soymilk + vinegar instead of buttermilk, and margarine in place of the butter. It was missing a little "something," which surprised me, since there was both almond and vanilla extract in there. I made it again and increased the sugar to a cup, but it didn't seem to help that much. Maybe adding honey or vanilla sugar would help... but thanks for posting, it's a good springboard recipe!

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    • on July 09, 2006

      First, let me say that I have my nerve rating this recipe because I took such liberties in substituting ingredients to make it more diabetic friendly for my family, but since it turned out so well, I feel confident that the recipe as written is even more sensational. I used soft whole wheat flour, splenda, non-fat yogurt, and canola oil in the same measures as the original ingredients of AP flour, sugar, buttermilk,and butter. In addition, for the topping I used Brown Sugar Twin, and 1/2 tsp of baking spice blend #145505 (on Zaar), omitting the almonds. When the coffee cake was freshly made I regretted using the brown sugar twin, and thought I should have just mixed the spice blend into the batter and omitted it altogether. The, (to me anyway), slightly off taste of the artificial sweetener magically disappeared overnight however, and I rather liked the topping taste the next day after the crust softened, and it sort of melted in.

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    • on April 21, 2005

      This is the best coffee cake I have ever had in my life! Thanks for sharing!

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    Nutritional Facts for Blueberry-Almond Coffee Cake (Low Fat)

    Serving Size: 1 (84 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 192.8
     
    Calories from Fat 54
    28%
    Total Fat 6.1 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 31.7 mg
    10%
    Sodium 290.1 mg
    12%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 1.3 g
    5%
    Sugars 17.3 g
    69%
    Protein 4.1 g
    8%

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