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    You are in: Home / Recipes / Less Pudge Blueberry Coffee Cake Recipe
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    Less Pudge Blueberry Coffee Cake

    Less Pudge Blueberry Coffee Cake. Photo by Annacia

    1/4 Photos of Less Pudge Blueberry Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    HokiesMom's Note:

    This is a modified recipe from one I found in an old muffin cookbook. I adjusted some of the ingredients to remove some of the fat and cholesterol content...but I still bake with butter so beware. Now with this said - this is NOT a diet cake - cake is cake and still holds calories - this is just my version of a reduced fat version. NOTE: If using frozen blueberries for this recipe DO NOT thaw before adding to the batter.

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    Serves: 12



    Units: US | Metric



    1. 1
      Spray a 10-inch flute tube pan with cooking spray and then dust lightly with flour.
    2. 2
      In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes.
    3. 3
      Beat in the egg substitute and vanilla.
    4. 4
      In another bowl, combine the flour, baking powder, baking soda and salt.
    5. 5
      Add dry ingredients to the egg mixture alternately with the sour cream.
    6. 6
      Gently fold in the blueberries.
    7. 7
      In a small bowl, combine the topping ingredients.
    8. 8
      Spoon half of the batter into the prepared pan.
    9. 9
      Sprinkle half of the "topping" ingredients over this layer.
    10. 10
      Spoon the remaining half of batter into the pan and top the batter with the remaining topping mixture.
    11. 11
      Bake at 350F for 40-50 minutes or until a pick comes out clean.
    12. 12
      Cool cake for 10 minutes before removing from pan to a wire rack to cool.
    13. 13
      Before serving, dust with confectioners' sugar if desired.

    Ratings & Reviews:

    • on August 05, 2008


      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~

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2013


      Certainly does not taste like a healthier recipe. Never have this type of egg product but alwyays substitute regular eggs which work fine. For varient you can use 1/2 raspberries which just gives a slightly different finished flavor. Thanks for such an easier and reliable recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Less Pudge Blueberry Coffee Cake

    Serving Size: 1 (88 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 218.8
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 3.5 g
    Cholesterol 15.5 mg
    Sodium 254.4 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 1.0 g
    Sugars 18.5 g
    Protein 4.5 g

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