Less Pudge Blueberry Coffee Cake
photo by Annacia
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1⁄3 cup butter, softened
- 3⁄4 cup sugar
- 1⁄2 cup egg substitute (equivalent of 2 large eggs)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup fat free sour cream
- 1 cup blueberries (fresh or frozen but if using frozen see note in description)
-
TOPPING
- 3 tablespoons sugar
- 2 teaspoons cinnamon
directions
- Spray a 10-inch flute tube pan with cooking spray and then dust lightly with flour.
- In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes.
- Beat in the egg substitute and vanilla.
- In another bowl, combine the flour, baking powder, baking soda and salt.
- Add dry ingredients to the egg mixture alternately with the sour cream.
- Gently fold in the blueberries.
- In a small bowl, combine the topping ingredients.
- Spoon half of the batter into the prepared pan.
- Sprinkle half of the "topping" ingredients over this layer.
- Spoon the remaining half of batter into the pan and top the batter with the remaining topping mixture.
- Bake at 350F for 40-50 minutes or until a pick comes out clean.
- Cool cake for 10 minutes before removing from pan to a wire rack to cool.
- Before serving, dust with confectioners' sugar if desired.
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Reviews
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What a great tasting coffeecake this is Melissa. I especially love the added cinnamon/sugar combination thru-out. Just the right amount of crunch and sweet. Since I made at the coffee/cafe I work for and to be sold by the slice I used regular eggs and regular sourcream. But, I can see doing the less pudge substitutes at home w/o any of the taste being compromised. I also used a powdered sugar glaze w/a bit of blueberry syrup added for flavor. Thanks for posting this keeper of a recipe and I"m so happy I tagged it for PhotoTag~
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I tossed out my old bundt last summer and still haven't gotten around to replacing it so I made 2 smaller round cakes which is better for my family anyway. I used the convection and it quickly formed a crispy top "skin" which was broken and the inside cake rose. It's so cool looking like that. I think I must have poured all of the berried in the side of the cake that I didn't cut for the pic because there are lots in there but not in that slice, bummer. Everyone loves it and I know that some blueberry fruit sauce on top would really be outstanding.
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I made this as a special treat for DH today and I am under strict orders from him to give it 5 stars! I used Smart Balance as it is what I keep around, and subbed 1 c oat flour for some of the AP. I also discovered too late that I was out of sour cream, so I improvised and threw in some of DS's plain yogurt and a small snack size carton of vanilla pudding. Worked like a charm! I also cut back on the "topping", as DH isn't big on that sort of thing. 1 T of sugar was enough for us, and we both enjoyed the line of cinnamon-sugar through the center of the cake. Thanks for posting; I know I'll make it again! Made for Healthy Choices 2008.
RECIPE SUBMITTED BY
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