Blueberry-Almond Coffee Cake (Low Fat)

Total Time
Prep 6 mins
Cook 35 mins

I found this in Cooking Light ages ago.. it is INCREDIBLY LIGHT, bursting with blueberries and uses buttermilk instead of fat. I serve it as a dessert with a drop of whip cream. I usually use frozen berries with no problem. Perfect for smaller families and freezes well!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
  4. Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
  5. 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.
  6. 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.
Most Helpful

5 5

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!

5 5

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

5 5

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