Sour Cream Blueberry Coffee Cake
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
9
ingredients
- 473.18 ml all-purpose flour
- 177.44 ml sugar
- 4.92 ml baking powder
- 2.46 ml salt
- 1.23 ml baking powder
- 1 egg
- 236.59 ml reduced-fat sour cream (8oz)
- 59.14 ml unsweetened applesauce
- 44.37 ml canola oil
- 4.92 ml vanilla extract
- 354.88 ml blueberries, fresh (or frozen)
-
TOPPING
- 59.14 ml packed brown sugar
- 59.14 ml quick-cooking oats
- 2.46 ml ground cinnamon
- 29.58 ml butter, cold
directions
- Preheat oven to 350.
- In a large bowl combine the first five ingredients.
- In another bowl combine egg, sour cream, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into 9 in square pan coated with cooking spray.
- For topping in a bowl combine the brown sugar, oats, and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter.
- Bake at 350 for 40-45 mins, until toothpick comes out clean.
- Cool on wire rack.
- *if using frozen blueberries do not thaw**.
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