5 Reviews

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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CoffeeB August 05, 2008

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

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waynejohn1234 July 20, 2013

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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Annacia June 05, 2009

Awesome recipe! Everyone who tried this cake did not even realize that it wasn't made of an entire cup of butter. When I tried this recipe, I only had almond extract available. It turned out delicious! Almond extract added another layer and depth of flavor in my cake. Thanks for the great recipe!!

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ugottalovecarmen March 06, 2009

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.

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smellyvegetarian January 26, 2009
Less Pudge Blueberry Coffee Cake