Low Fat Blueberry Coffee Cake

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is easy delicious and a great dessert or breakfast recipe. I originally got this from Cooking Light a long time ago. The Cooking Light staff voted this coffee cake as one of the top five recipes from their first 10 years.

Directions

  1. Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
  2. Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
  3. Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
  4. Pour batter into prepared pan.
  5. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
  6. Bake at 350F for 50 minutes; cool on a wire rack.
Most Helpful

Excellent coffee cake! The consistnecy and flavor were perfect. I was worried because the batter was really thick, but it baked up beautifully. We also really loved the yummy topping. I used 1 1/2 C. frozen blueberries and thought it was plenty. Thank you! Made for the Spring 2014 Pick A Chef event.

LifeIsGood April 24, 2014

Really, really good! DH said the cake part was great but he doesn't like blueberries. He thought I should use strawberries. Probably not! Next time I'll try chopped apples or pineapple. I used 1/4 cup 0% Fage greek yogurt instead of cream cheese. Made for 2013 Spring Safari PAC.

sheepdoc April 06, 2013

I made this a few days ago to share with my neighbour. This is certainly for blueberry lovers and I found that 2 cups of blueberries was too much, at least using frozen ones. Next time I will make it in blueberry season and use fresh. The frozen blueberries were difficult to incorporate easily but taste was wonderful. Also used butter rather than margarine because I feel that it goes better with cream cheese - a more velvety texture.

waynejohn1234 May 25, 2011