Low Fat Blueberry Coffee Cake
A light and fruity blueberry coffee cake with a tender crumb and warm spices, perfect for breakfast or brunch. Its low-fat ingredients make it a healthier treat, while the burst of blueberries adds natural sweetness and freshness. Ideal for gatherings or a cozy weekend indulgence.
Ingredients
- 2 1/2 cups cake flour ⓘ
- 1 1/2 tablespoons baking powder ⓘ
- 1 tablespoon malted milk powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon grated nutmeg ⓘ
- 1 2/3 cups sugar ⓘ
- 1/3 cup non-fat sour cream ⓘ
- 2 tablespoons vegetable shortening ⓘ
- 1/4 cup skim or evaporated non-fat milk ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 egg ⓘ
Instructions
- Preheat oven to 325°F. Spray a 9-inch tube pan well with cooking spray and set aside.
- In a large bowl, mix together flour, baking powder, salt, malted milk powder, and nutmeg; set aside.
- In a separate bowl, cream together sugar, vegetable shortening, and sour cream until light and fluffy.
- Add egg and egg whites, beating well after each addition.
- Stir in vanilla extract and skim or evaporated non-fat milk.
- Fold liquid mixture into the flour mixture until just combined.
- Gently fold blueberries into the batter.
- Pour batter into the prepared pan and gently smooth the top with a spatula or spoon.
- Bake for 50 to 60 minutes, until the top is well browned and a long skewer inserted in the center comes out clean.
- Let the cake stand in the pan for 5 minutes, then loosen edges and invert onto a serving plate.
- Sprinkle warm cake with confectioners sugar before serving. Serve warm or at room temperature.
Tips & Substitutions
For best results, use fresh blueberries as they provide the best flavor and moisture. If fresh blueberries aren't available, you can substitute with frozen blueberries, but do not thaw them before mixing into the batter. To reduce sugar further, try using a sugar substitute that measures like sugar. Creaming the shortening and sugar well is key to achieving a light texture.
Serving Suggestions
This Low Fat Blueberry Coffee Cake is delightful on its own, but you can enhance it with a dollop of whipped cream or a drizzle of Blushing Bunny Sauce for added flavor. It pairs beautifully with a cup of coffee or tea and makes a fantastic brunch item. For a more indulgent treat, serve alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply microwave a slice for about 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Low Fat Blueberry Coffee Cake contains roughly 311 calories, with 5g protein, 44g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (21% of the Daily Value) and iron (20% of the Daily Value). Note that it is relatively high in sodium, at 546mg per serving (24% 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 whole wheat flour instead of cake flour?
Yes, you can substitute whole wheat flour for cake flour, but the texture may be denser. To mimic the lightness of cake flour, you can mix whole wheat flour with a bit of cornstarch to lighten it up. Use 2 cups of whole wheat flour and 1/2 cup of cornstarch for a similar result.
What can I use instead of vegetable shortening?
If you prefer not to use vegetable shortening, you can substitute it with unsalted butter or a plant-based margarine. Keep in mind that using butter will add a richer flavor to the cake, while margarine will keep it dairy-free.
Can I make this cake gluten-free?
Yes, to make this blueberry coffee cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it separately to help the cake rise and maintain its structure.
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).