Blueberry Coffee Cake(Lo-Fat)
A moist, blueberry-studded coffee cake with a tender crumb, perfect for breakfast or brunch, offering a sweet tang with a light, lo-fat touch that appeals to all ages.
Ingredients
Instructions
- Blend the liquid ingredients: canola oil, sugar, egg whites, and buttermilk.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt.
- Fold the wet and dry mixtures together until just combined.
- Gently fold in the blueberries last before baking.
Tips & Substitutions
For best results, use fresh blueberries, as they add a burst of flavor and moisture. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. This recipe can also be made with whole wheat flour for added nutrition. To enhance flavor, consider adding a teaspoon of vanilla extract.
Serving Suggestions
Serve the blueberry coffee cake warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a cup of coffee or tea, making it a delightful breakfast or snack. Consider serving it alongside a bowl of fresh fruit or a scoop of yogurt for a balanced meal.
Storage & Reheating
Store any leftover blueberry coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, wrap individual slices in foil and warm in a 350°F oven for about 10 minutes, ensuring they stay moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Coffee Cake(Lo-Fat) contains roughly 641 calories, with 3g protein, 22g carbohydrates, and 62g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1243mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. However, do not thaw them before adding, as this can lead to excess moisture. Simply fold them in while still frozen to maintain the cake's texture.
Can I substitute the canola oil with another oil?
Absolutely! You can substitute canola oil with vegetable oil or even melted coconut oil. Each type of oil will bring a slightly different flavor, but they will all work well in this recipe.
Is this coffee cake suitable for a gluten-free diet?
To make this coffee cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum, which helps mimic the texture of regular flour. Adjust baking time if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).