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    You are in: Home / Recipes / Low Fat Blueberry Coffee Cake Recipe
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    Low Fat Blueberry Coffee Cake

    Average Rating:

    3 Total Reviews

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    • on April 24, 2014

      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.

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    • on April 06, 2013

      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.

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    • on May 25, 2011

      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.

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    Nutritional Facts for Low Fat Blueberry Coffee Cake

    Serving Size: 1 (1047 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2592.9
    Calories from Fat 818
    Total Fat 90.9 g
    Saturated Fat 33.1 g
    Cholesterol 310.9 mg
    Sodium 1929.4 mg
    Total Carbohydrate 432.6 g
    Dietary Fiber 14.8 g
    Sugars 321.8 g
    Protein 28.4 g


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