Coffee cake is traditionally a recipe that is loaded with fat and excess calories. While we love the tender crumb of coffee cake, we’d prefer not to bust our calorie allotment for the day before we’ve even gotten to lunch.
That’s why we love this leaner version of coffee cake. Instead of using sour cream, which is a high-fat, caloric ingredient, we used low-fat buttermilk. This simple adjustment trims off 225 calories and 21 grams of fat per serving.
Plus, the buttermilk does just as good of a job moistening the batter for this delicious coffee cake recipe. You will get an incredibly moist and buttery crumb with that irresistible warm vanilla flavor.
We love that this coffee cake recipe also includes fresh blueberries. The blueberries add a slight bit of tartness that pairs well with the sweet coffee cake batter. If you don’t have access to fresh blueberries, feel free to leave them out. If you decide to use the blueberries, make sure you toss them in a tablespoon of flour first to prevent them from sinking to the bottom of the cake.
For the best results, we suggest serving this coffee cake warm out of the oven. Otherwise, place the cake in an airtight container for a couple of days.
Cook time: 50 minutes
Prep time: 10 minutes
- 1 1/2 cups all-purpose flour plus an extra tablespoon to toss blueberries in
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 6 tbsp butter softened
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg white
- 1 1/3 cups low-fat buttermilk
- cooking spray
- 2 cups fresh blueberries
- 1 tbsp turbinado sugar
- Preheat the oven to 350°F. To a large bowl, add the flour, baking powder, baking soda, and salt. Whisk together to combine.
- In a separate large bowl, add the sugar and butter. Beat together with a handheld mixer at medium speed until creamy and combined. Add the vanilla, egg, and egg white; mix again to incorporate.
- Add the dry ingredients and buttermilk to the wet ingredients, alternating between the two and making sure to start and end with the flour mixture. Make sure to mix after each addition.
- Toss the blueberries with a tablespoon of flour in a separate, clean bowl.
- Distribute half of the cake batter into a greased 9" cake pan. Sprinkle 1 cup of the blueberries over the , , then top with the remaining batter. Sprinkle the rest of the blueberries on top with the turbinado sugar as a finishing touch.
- Bake the cake for 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in the pan, then flip out onto a wire cooling rack to cool completely.
Recipe adapted from myrecipes.com